A classic, easy dessert with an old fashioned charm. This creamy, plush, velvety smooth Saffron Cardamom Baked Yogurt is pure bliss!
Servings: 4servings
Calories:
Author: Natasha Minocha
Ingredients
Baked Yogurt
400mlYogurtPlease use thick yogurt
150mlCondensed milk
1-2tbsphoney
1tspSaffron strands
1tspGreen cardamom pods, seeds crushed
Mango Saffron Compote
1/2Mango, diced
1/4tspSaffron strands
1/2cupWater
Honey to taste
Instructions
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!
Mango Saffron Compote
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.