I know this dish isn’t Indian of origin but it is so delicious I couldn’t resist putting it in the book. I was working this compote to go with my kulfi but it didn’t work and I ate it for breakfast the next morning with some Greek yoghurt. It was divine and this dish was born. Granola is so easy to make that once you make our own you will never seek it out from supermarkets again and here it adds a lovely crunch and substance to the dish. I haven’t added any dried fruit to this granola as there is some in the compote but you can choose from raisins, dried cherries, dried blueberries or any other and add in with the coconut.
Makes enough for 4
400g blackberries, washed
4-5 tbs. violet syrup (depends on how sour the berries are)
Large handful of dried blueberries or raisins
Greek Yoghurt or thick yoghurt, (stirred to break up lumps) to serve
Granola (store extra in an airtight container)
160g old fashioned rolled oats
80g mix of nuts and seeds (I use pistachios, halved almonds, cashew nuts, pumpkin and sunflower seeds)
20g coconut flakes or desiccated coconut
¾ tsp. vanilla essence
½ tsp. cinnamon powder
1½ tbs. vegetable oil
55-60ml natural maple syrup
11/2 tbs. honey
Good pinch of salt
Preheat oven to 140C. Start with the granola and mix the oats, nuts, cinnamon and salt together in a baking tray. Make a well in the middle and pour in all the wet ingredients; mix well. Bake for 40 minutes, adding the coconut flakes in after 35 minutes. Stir every 8-9 minutes for even baking. Take out once golden, it will continue to crisp up as it cools. Once cool, store in an airtight container and use as needed.
Place the blackberries in a saucepan with a good splash of water and heat until the berries are starting to soften. Add the violet syrup and raisins and cook for another minute and take off the heat. Add another splash of water if the fruit looks a little dry, there should be some juices. Taste and add some more syrup or a squeeze of orange or lemon juice to balance sweetness.
Serve compote hot or cold with the Greek yoghurt and the granola.