Baked Yoghurt

I love anything with milk or curd in it, be it milk sweets or lassi or shrikhand or mishti doi or any such thing. It’s just that I curb my temptations to devour such fatty stuffs 🙂 Neha on the other hand, doesn’t like milk or milk sweets or curd delicacies, though she likes home made curd ( that too very particular about it… scared to eat from other homes fearing presence of malai in it). But since she liked rabri the other day, I thought she might try baked yoghurt too. I tried this at home, didn’t want to make it any more richer  by adding condensed milk too. Hence I skipped it. You may add it to make it more yummy and creamier and richer.

The cane sugar is giving it a nice earthy taste. You may choose to add jaggery too. Melt little jaggery and make a thick syrup and add it. Or else you can simply add normal sugar according to your preferences. But unfortunately, Neha didn’t like it 🙁 We both ended up finishing the whole dessert 🙂 You can add mango puree or any other fresh fruit puree to the hung curd mixture to increase the flavour. Just use your imagination and creativity and experiment. This is just a base flavour. Please share your feedback with me. Would love to hear from you.

Ingredients:

• Thich fresh curd 1 litre
• Cane sugar to taste
• Cardamom powder 1/4 tsp
• Chopped almonds/pista 1 tbsp
• Fresh cream 100 ml
• Milk 2 tbsp
• Condensed milk 100 ml (optional)

Method:

• Take the fresh curd and tied it in a muslin cloth and leave it hanging in the refrigerator or keep the muslin cloth in a sieve and keep the sieve in a bigger bowl and leave it overnight or for 6-8 hours.
• I got around 240 gm of hung curd from the curd made with 1 litre milk. Do not throw the water. It is very healthy and you can drink it. (see how thick the hung curd is)

• Take the hung curd and add fresh cream to it along with cane sugar (2-3 tbsp) or more if you want or too sweet ( mine was very mildly sweet) and whisk well till it is smooth and light and creamy.
• Add condensed milk if you want the dish to be very creamy and rich (adjust sugar accordingly if you are using condensed milk). I have not added it. Instead add few spoons of milk to it to adjust the consistency. ( It should be pouring consistency like a cake batter).
• Add the cardamom powder and mix well. You can add any essence at this stage if you want to.
• Pour the mixture in ramekin moulds ( I don’t have it, so instead I poured it in silicone cupcake moulds).
• Place the moulds in a big cake tin or baking tray which is filled with water in such a way that atleast half of the mould is immersed in water.

• Preheat the oven at 170-180 degree  ccelsius for atleast 10-12 minutes. Place the tray in the oven and bake for 35-40 minutes or till it solidifies and a tooth pick inserted in the centre comes out clean.

• Take it out of the oven and sprinkle finely chopped nuts and refrigerate it for 2-3 hours.
• Demould and serve. Its very yummy, trust me 🙂

Notes:

• You can use this hung curd to marinate your tandoori items. You can make shrikhand too with this hung curd.
• Use it to make mint curd dip. It is always a nice option to have some hung curd in your refrigerator for such use.