Anjali's Food Kaleidoscope

Baked yogurt

Baked yogurt for me is synonymous with the hot summers of North India , the blistering heat , the afternoon hot breeze and all the stuff which can make anyone sizzle ( metaphorically of course) and then the “Baked yogurt”as a cooling balm .

      I love the fresh lemonade spiked with fresh mint leaves , the chilled buttermilk , kulfi and all those innumerable delicious beverages and chilled desserts which make the hot summers enjoyable.

     One of the desserts I make often during summers is the “Baked Yogurt”. A chilled and creamy pudding where in we just assemble the things , let the oven do the baking and the refrigerator the chilling is how I like to prepare things during the summers. Baked yogurt pudding can be glamorised with mint leaves carelessly strewn on top , or some colourful cake decorations , green cardamon powder , saffron strands , sliced lemons or even candied fruits. Here is the recipe for my all time favourite "Baked yogurt". I am sure you all would love the "Baked yogurt "Pudding "as much as I do.

Ingredients:

1.            300 ml hung curd ( now this requires a bit of explaination, we take the regular curd / yogurt and pour into a muslin / cheese cloth placed on a bowl and tie it and hang it in the refrigerator for about two to three hours depending on how thick the original yogurt is, till all the liquid drains out and we are left with a thick cheese like thing)

2.            One 400 ml tin condensed milk ( I have used Amul brand here , in case you use any other , then replace three heaped tablespoons of the condensed milk with milk to get the same consistency)

3.           Two eggs and two egg yolks.

4.            300 ml full fat milk

5.           ¼ teaspoon green cardamom powder

Method:

1.          Bring the milk and the cardamom powder to a boil in a pan. Remove from the heat , cover with a lid and keep aside till it comes to room temperature.

2.           Beat the eggs ,egg yolks , the yogurt and the condensed milk and mix well.

3.           Slowly pour in the milk while whisking continuously.

4.           Pour into six to eight ramekins .I poured into four ramekins and into two slightly larger aluminium jelly moulds.

5.           Place the ramekins in a roasting dish or a big aluminium cake pan .Fill up with warm water to come half way up the sides .I kept the ramekins and the aluminium moulds in two different tins and two different ovens as there was a difference in the quantity .

6.          Place in a preheated oven at 180° for 22 – 25 minutes till firm to the touch, it shouldn’t be wobbly.

7.          Cool the baked yogurt desserts complelety and then chill for three to four hours before serving.

8.           You could serve them directly in the ramekins if you are using fancy ones or just run a blunt knife around the edge of each yogurt , then invert them onto individual plates or bowls.

9.          You could garnish with just about anything that suits your style, Finely chopped pistachios, grated lemon or orange rind along with skinned wedges of the orange , or just sprinkle some coloured sprinklers like I did.