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Photo of Blissfully Baked Yogurt by Neha Pahilwani at BetterButter
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Blissfully Baked Yogurt

Jun-29-2018
Neha Pahilwani
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Blissfully Baked Yogurt RECIPE

Baked yogurt is one of the soul satisfying desserts; simple yet blissful. Only a few ingredients are needed for this exotic combination. The first time that I baked this yogurt, I doubted outcome because of its simplicity. But the result was amazing..The baked yogurt was so creamy and smooth, it tasted divine. I went ahead with my presentation skills and garnished this yoghurt with some dainty cuts of mango. That's it!...I cannot let anything else overpower or intervene the taste of blissfully baked yogurt.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. 250 gram hung yoghurt
  2. 200 gram fresh thick cream
  3. 200 gram sweet condensed milk
  4. 1/4 cup or slightly.more castor sugar
  5. 1/2 teaspoon cardamom powder
  6. A few strands of saffron
  7. A few chopped pieces of mango for garnish
  8. Some chopped pieces of unsalted pistachios for garnish

Instructions

  1. NOTES ON HUNG YOGURT: Spoon the yogurt on to a muslin.or cheesecloth. Bring up the corners of the cheesecloth and tie them.
  2. Leave the cheesecloth for 8 to 10 hours with the yogurt in a strainer under which a bowl is kept to collect the whey. You will.get thick yogurt.
  3. HOW TO PROCEED:
  4. Preheat oven to 180 degrees Celsius
  5. In a bowl, take hung yogurt, cream, condensed milk, sugar, saffron and cardamom powder
  6. Whisk them together till smooth and creamy.
  7. Pour the creamy mixture in an oven safe bowl and bake for approximately 30 minutes at 160 degrees Celsius or until done.
  8. The yogurt is baked when toothpick comes out clean when it is inserted.
  9. Let the yogurt cool down and then chill it for at least 5 to 6 hours or overnight.
  10. Garnish and enjoy!!

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Shikha Roy
Jul-04-2018
Shikha Roy   Jul-04-2018

Thanks for sharing this recipe.

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