ReceptnaptárRosewater fruit raita dessert
In Indian cooking fruit raita doubles as a dessert and a refreshing side: chilled yoghurt, fresh fruit, cardamom and rose water. It is light and cooling, and perfect after spicy food.
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Method
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- Mix the yoghurt with the honey, rose water and cardamom until smooth.
- Stir in the apple and banana straight away so they don't turn brown.
- Chill for 20–30 minutes so the flavours come together.
- Divide among four bowls or glasses.
- Scatter the pomegranate seeds and pistachios on top.
- Decorate with saffron or rose petals and serve cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use only thick, creamy Greek yoghurt; with thin yoghurt the juices from the fruit make it runny.
- Use just a little rose water, as too much easily tastes soapy.
- Cut the banana and apple right before mixing, or sprinkle them with lemon juice.
- Best the same day; keeps in the fridge for 1 day at most.
Frequently asked questions
What is raita?
An Indian yoghurt-based side made with vegetables or fruit, served to cool down spicy dishes.
Can it be vegan?
Yes, with coconut yoghurt and maple syrup.
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- Light kheer with brown rice and cardamom
- Shrikhand light (saffron and cardamom yogurt cream)
- Carrot halwa light (gajar halwa with less sugar)
- Oat and coconut ladoo with jaggery
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