My obsession with thandai masala mix continues. On the heels of my love letter to the no-churn thandai ice cream, I’ve now made thandai baked yogurt.
There’s an Italian dish called saltimbocca, which literally translates into ‘leaps into the mouth.’ The first taste of the velvety thandai baked yogurt is like that.
The nutty notes, the delicate aromas, and the hidden traces of thandai powder leap into your mouth as you sample it.
What is thandai?
Thandai is a milk-based beverage, made during Holi. It’s exceedingly nutritious and wonderfully cooling – a perfect drink when the sun is trying to bake us into a crisp.
It’s prepared by grinding a profusion of spices, nuts, and seeds into a fine powder and then blended with milk. Besides the drink, you can add the thandai masala mix to any number of dishes.
I’ve tried it in popsicles, cookies, ice cream, and more to my family’s great appreciation. The baked yogurt is just one more delicious and lush addition to the list.
How to make thandai baked yogurt?
The recipe is shamefully simple and needs just three ingredients that are right there in your pantry. You whisk, you bake, and you chill. That’s it.
- Start by combining yogurt, thandai powder, and condensed milk with a whisk.
- Pour the smooth mixture into ramekins.
- Place the ramekins in a deep tray.
- Fill it with hot water a quarter of the way.
- Cover the entire thing with a loose foil and then bake for 15 minutes.
Is the water-bath necessary for baking?
Yes, it is.
Making thandai baked yogurt is not rocket science. Rather, I think it is one of my easiest recipes as long as you don’t over bake it.
The water bath gentles the baking process and makes sure that you get a thick, creamy, and luscious dessert.
Serving the thandai baked yogurt
After 15 minutes, the tops are set and have a slight jiggle and wobble.
- Switch off the heat, remove the foil, and crank open the oven door.
- Leave the ramekins in the oven for another 10 to 15 minutes.
- Then set them to chill for a couple of hours.
You can serve the thandai baked yogurt as-is. It’s the quintessential summer dessert, plush yet light and thoroughly refreshing.
I choose to top off the yogurt with shards of burnt sugar and rose petals because I wanted to experiment with it.
What is burnt sugar?
Burnt sugar is melting granulated sugar on low heat till it is a deep, beautiful amber. The moniker, I feel, is somewhat misleading. We aren’t actually burning sugar. We’re just heating it beyond the caramelization point.
Once the sugar reaches the brown hue, you take it off the heat, pour it on the silicone sheet or parchment paper, and sprinkle some rose petals. Let the syrup cool. It hardens as it cools. Once set, use them to garnish the baked yogurt.
Hot sugar burns. Really burns. So please be extremely careful while handling it. Do not touch the syrup until it has cooled down.
Variations of the thandai baked yogurt recipe
The caramelized sugar lends a bitter-sweetness to the baked yogurt. And the crunch provides a textural contrast to the soft creamy base.
But it is just one option for garnishing. You can try:
- A fruit compote like I did with my saffron cardamom baked yogurt.
- A few slivers of pistachios or any other nuts.
- Slices of fresh fruits.
- Edible flowers.
How to make vegan thandai baked yogurt?
Switch to plant-based yogurt and condensed milk.
Can you use store-bought thandai mix?
I prefer homemade thandai mix because, truthfully, there is no comparison. The flavor is enormously more delicious. It is a 5-minute job to make it and keeps well in the refrigerator.
But if you choose to buy the thandai powder, please source the best quality you can. When you’re working with such few ingredients, quality makes all the difference. Try local thandai powder mix by small businesses rather than the commercial boxes.
Of all the recipes for Holi I’m trying, the thandai baked yogurt takes the cake and the bakery. The creamy ivory-white dessert fills the home with delightful fragrances, is just the right amount of sweet, and exquisitely textured with specks of thandai powder!
If you make this thandai baked yogurt, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.
Thandai Baked Yogurt
- 400 ml Yogurt Please use thick yogurt. Plain Greek yogurt work too.
- 200 ml Condensed milk
- 1/4 cup Thandai Powder *
Topping ( Optional)
- 4 tbsp Sugar
- 1/2 tsp Dried rose petals
- Preheat your oven to 160 C. Keep a deep baking tray and 4 ramekins ready.
- Combine the yogurt, condensed milk, and thandai powder in a bowl. Make sure the mixture is smooth. Taste and adjust for sweetness.
- 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 and remove the foil. Leave the ramekins in the oven for another 10 minutes with the oven door open.
- Refrigerate the yogurt pots until completely chilled. Top with burnt sugar shards/ nuts/ fresh fruits, if desired. Enjoy!
Burnt Sugar Topping
- Heat sugar in a small pan, on low heat until it melts and turns a deep amber color. Be careful not to burn it.
- While the sugar is caramelizing, you can swirl the pan a bit but don't stir the sugar.
- Pour the caramel onto a silicon sheet or parchment paper and sprinkle some dried rose petals on top. Let this set for a few minutes.
- Break into shards when completely cool and hard.
this was so delicious and simple to make! I used greek yogurt, was very creamy and tasty
Natasha Minocha says
I'm so happy to hear you enjoyed it, Trina! Thanks for stopping by xx
Love your thandai spin on the traditional baked yogurt. And it looks so pretty 🙂
Natasha Minocha says
Thanks so much, Taruna. This really turned out fabulous.