Baked Yoghurt with Toasted Almonds

bakedyoghurt

When there is jaggery in your yoghurt, it definitely takes you to the sweet shops of Kolkata, packed with the most delicious Indian desserts. My all time favorite is Mishti Doi. It is so divine that I could have bowls after bowls without feeling satiated. Been born and brought up in Kolkata, you couldn’t resist eating sweets. And then if you were born in a big joint Marwari family, eating sweets is bound to be in your genes.

This recipe is inspired from mishti doi (sweet yoghurt). It makes me reminiscence of the days when I my nani (maternal grandmother) used to ring me up asking what should I cook for you when you visit me. Without giving a second thought I used to reply aloo pyaaz ki sabzi (onion and potato curry) and mishti doi . She used to keep a separate bowl of mishti doi for me and she still does it when I go to meet her. Her culinary skills are unparalleled. As I was remembering the mishti doi she always offered me, I thought of experimenting with the traditional sweet and tried making a baked yoghurt instead. Its smooth and luscious and a perfect dessert for these monsoon days.

Whip it, bake it , cool it , sit in your balcony, watch the rain, appreciate the beauty of nature and keep digging in your bowl of yoghurt to enjoy an evening with your loved ones.

yoghurt1

RECIPE

INGREDIENTS: ( Makes 2 – 4.5 inch ramekins)

  • 250 ml hung curd
  • 100 ml fresh cream (I used Amul fresh cream)
  • 55 ml condensed milk
  • 100 gms grated/ powdered palm jaggery (you can also use normal jaggery powder)
  • 1/2 tsp of vanilla extract (optional)
  • toasted and roughly chopped almonds, for garnishing
  • few sprigs of saffron

METHOD:

  • Preheat your oven at 150 C or atleast 15 minutes.
  • In a bowl mix hung curd, fresh cream and condensed milk using a wire whisk  to form a batter which is free from lumps.
  • Add the jaggery powder and mix it well using a whisk so that it is full incorporated in the yoghurt mixture.
  • Add the vanilla extract and mix well.
  • Transfer the mixture evenly into two ramekin and cover it with a aluminum foil. Place the ramekins into the baking tray and fill it with hot water that reaches upto half the height of the ramekin.
  • Bake for 40 – 45 minutes in the oven. Once its baked, remove from the oven and remove the aluminum foil and allow it to cool at room temprature.
  • You can garnish and serve warm or put it in the fridge to cool for an hour.
  • Garnish it with toasted and roughly chopped almonds and few saffron strings and dive in.

yoghurt

NOTE:

  • You can use crushed pistachios as a garnish.
  • You can lightly toast cashew nuts and put it in melting sugar to make a cashew praline and garnish with it.

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