Description
Saffron Cardamom Baked Yogurt is a luscious, creamy Indian dessert combining the subtle floral notes of saffron and the warm aroma of cardamom. Baked gently in a water bath, this velvety yogurt is sweetened with condensed milk and honey then chilled to a perfect custard-like texture. Served topped with a vibrant mango compote and garnished with pistachios and rose petals, it offers a delicious union of sweetness, fragrance, and elegance—ideal for a sophisticated treat or festive occasion.
Ingredients
Scale
Yogurt Mixture
- 2 cups full-fat yogurt
- 1/2 cup sweetened condensed milk
- 2 tablespoons honey
- 1/4 teaspoon saffron strands
- 1 teaspoon cardamom powder
Mango Compote
- 1 cup diced mango
- 1/4 cup water
- 1 tablespoon additional honey
For Baking
- 4 cups hot water (for water bath)
- Pistachio slivers (for garnish)
- Rose petals (for garnish)
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 160°C (320°F). Set up a deep baking tray and place 4 ramekins inside it, making sure they are spaced evenly.
- Mix Yogurt Base: In a bowl, combine the full-fat yogurt, sweetened condensed milk, and 2 tablespoons of honey. Whisk thoroughly until the mixture is smooth and creamy with no lumps.
- Add Flavors: Stir in the saffron strands and cardamom powder to the yogurt mixture. Mix well to ensure the flavors are evenly distributed throughout.
- Fill Ramekins: Divide the creamy yogurt mixture evenly into the prepared ramekins, filling them carefully to avoid spillage.
- Set up Water Bath: Pour the hot water into the baking tray until it reaches approximately one-quarter the height of the ramekins. This water bath will help cook the yogurt gently and evenly.
- Cover and Bake: Loosely cover the ramekins with aluminum foil to prevent skin formation. Place the tray into the oven and bake for 15 minutes.
- Rest in Oven: After baking, turn off the oven and leave the ramekins inside with the oven door slightly ajar. Let them rest for an additional 10 minutes to finish setting.
- Chill the Yogurt: Remove the ramekins from the water bath and refrigerate for at least 4 hours or until fully chilled and set, allowing the baked yogurt to develop its creamy custard texture.
- Prepare Mango Compote: In a small saucepan, combine diced mango, 1/4 cup water, and 1 tablespoon honey. Cook over medium heat, stirring occasionally, until the mango softens into a compote consistency. Remove from heat and let cool.
- Serve: Spoon the mango compote over each serving of chilled baked yogurt. Garnish with slivers of pistachios and rose petals for an elegant finish and extra flavor.
Notes
- Use full-fat yogurt for the creamiest texture.
- Adjust honey quantities to suit your preferred sweetness level.
- If saffron strands are unavailable, a pinch of good quality ground saffron can be used, but strands provide better color and flavor.
- Mango can be substituted with other seasonal fruits like strawberries or peaches.
- Ensure the water bath level reaches about 1/4 the height of the ramekins for even cooking.
- Cover ramekins loosely with foil to prevent a skin from forming on the yogurt’s surface.
- Allow sufficient chilling time for the best texture and flavor development.
