A classic, easy dessert with an old fashioned charm. This Saffron Cardamom Baked yogurt is pure bliss!
Yogurt is fabulously versatile. In my highly biased opinion, it deserves to be universally loved and lauded! I don’t think there’s any Indian household that does not use it in any and every way possible including desserts, like this Saffron Cardamom Baked Yogurt!
Yogurt is a great ingredient to work with for desserts. With its natural slight tang, it accentuates other sweet flavours beautifully. After trying this creamy, plush Saffron Cardamom Baked Yogurt, I’ll even go so far as to say yogurt may begin to rival ice cream in our house!
There’s just something quintessentially Indian and comforting about this dessert. With the classic flavours of saffron and cardamom with a hint of honey, this baked yogurt has a wonderful old fashioned charm. So close to Mishti Doi we all adore.
3 basic ingredients are all you need to make this delicate dessert- yogurt, condensed milk, and honey. I chose to flavour it with a little bit of cardamom and saffron. You can add anything you’d like to this… cinnamon, vanilla, citrus zest, rose, maybe even lavender!
It just needs 15 minutes to bake, after a 5-minute prep. The scent of this dessert as it baked was sweet and aromatic; so good that I wish I could bottle it up! It is truly a foolproof recipe.
To top it off, I made a quick mango saffron compote which complimented the dish perfectly! Some slivers of pistachio, a sprinkling of dried rose petals, and some crushed saffron strands finished it off prettily.
Saffron Cardamom Baked Yogurt demands to be savoured. It has a light, velvety smooth texture that you could get lost in! Though optional, mango compote makes it even more special. You can use a compote made with any fruit, or just simply top with fresh fruits and nuts.
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- 400 ml Yogurt Please use thick yogurt
- 150 ml Condensed milk
- 1-2 tbsp honey
- 1 tsp Saffron strands
- 1 tsp Green cardamom pods, seeds crushed
- 1/2 Mango, diced
- 1/4 tsp Saffron strands
- 1/2 cup Water
- Honey to taste
- Preheat your oven to 160 C. Keep a deep baking tray and 4 ramekins ready.
- Combine the yogurt, condensed milk and honey in a bowl. Make sure the mixture is smooth. Taste and adjust for sweetness.
- Whisk in saffron and cardamom.
- Divide the mixture equally between the 4 ramekins. Place them in the baking pan. Pour hot water carefully in the pan. It should cover 1/4 of the pan. Loosely cover the pan with aluminum foil.
- Place the baking tray in the oven and bake for 15 minutes or until the top of the yogurt seems slightly set. Switch off the oven. Leave the ramekins in the oven for another 10 minutes with the oven door open.
- Refrigerate the yogurt pots until completely chilled. Top with the mango saffron compote, pistachio slivers, and rose petals. Enjoy!
- Combine mango, saffron, and water in a small saucepan. Cook on low heat till the mango is very soft and cooked through.
- Cool and puree the mixture. Stir in honey according to taste.
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