Baked Yogurt (Eggless)

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. Its an integral part of our everyday cuisine and that includes desserts, like these. In today’s blog, I have created two versions of Baked Yogurt – Classic Vanilla and Desi Rabri . This dessert doesn’t need much ingredients, is easy to make and the flavour would be loved by everyone in your family.
Ingredients
Yogurt / Curd (Thick) : 1 Cup
Milk : 1/4 Cup
Condensed Milk : 3/4 Cup
Vanilla Essence : 1 tsp
Kewra Essence/ Rose Essence : 1/2 tsp
Cardamom Powder : 1 tsp
Saffron : 7-8 strands
Yellow Food Colour : a drop of it
Method
• Take a big bowl, add thick curd to it. You can use Greek Yogurt too. If your curd isn’t thick, you can hang it in a muslin cloth for 15 minutes. Make sure you use fresh curd. Your curd shouldn’t be sour.
• With help of whisker, beat the curd. No lumps should be left.
• Add milk and condensed milk to it and whisk again.
• Now, you can add your chosen essence and mix again.
• Grease ramekin with oil. If you don’t have ramekin, you can use regular steel bowl (katori) you have at home.
• Take a deep dish (kadhai) and place a heat stand in dish. Fill water. Water level should be below the heat stand.
• Place the lid on dish and switch on the gas on full flame. Allow steam generation.
• Now take a plate (any steel plate) that fits properly in the dish. Place the plate on heat stand and close the lid once again. And let it steam for 5 more minutes.
• Pour yogurt mix in greased ramekins or bowl. Fill 3/4 of the bowl size.
• Cover the bowls/ ramekins with aluminium foil and seal the sides properly.
• Now, carefully place the bowls in dish. Make sure the plate is stable.
• Close the lid and let the pudding broil for 30 minutes on medium flame.
• You can add water in the dish, in between the cooking process of water decreases. Be careful while doing this. Water should always be below the heat stand level.
• After 30 minutes, switch off the gas. Cover your hand with gloves or cloth and carefully take out the ramekins out of the dish.
• Let the pudding cool down at room temperature for a while and then place it in refrigerator. Allow it to cool for at least 5-6 hours.
• Once chilled, you have to demold the pudding from ramekin with help of a sharp knife. Run the knife carefully around the corners.
• Turn the ramekin upside down on a plate and tap gently. The pudding would glide out easily.
• You can top up Yogurt pudding with some nuts or fruit reserves or sauce of your choice.
• I topped Vanilla Baked Yogurt with Blueberry Preserve
• I used some saffron strands and almond flakes for the Rabri Baked Yogurt.
The flavour options with Baked Yogurt is endless. You can add any essence or even add some chopped fruits and nuts in yogurt. But, I personally like it plain.

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