Indian•indulgent
Mishti Dohi (Baked Sweet Yogurt Cream)
A recipe for Mishti Dohi (Indian Baked Sweet Yogurt Cream) from the cookbook, From India: Over 100 Recipes to Celebrate Food, Family and Tradition.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 1/2 cup (3 1/2 fl oz, 100 ml) heavy cream
- 1/2 cup (4 1/2 ounces, 130 grams) sweetened condensed milk
- 6+1/2 tbsp (3 1/2 ounces/100 grams) plain, thick yogurt
- 1/2 tsp ground cardamom
- 1 tbsp coarsely ground pistachio nuts (optional)
- 3 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat oven to 350˚F (180˚C/Gas 4).
- 2
Put the cream, milk, yogurt, and cardamom in a bowl and mix thoroughly, then strain through a sieve into another bowl.
- 3
Divide the mixture amoung four 1/3 cup (2 1/2 fl oz, 80 ml) capacity ramekins and put in a baking dish. Pour hot water into the dish to come about halfway up the sides of the ramekins.
- 4
Bake for 15-20 minutes or until firmly set, keeping an eye on them. Remove from the water bath and leave to cool to room temperature.
- 5
Serve in the ramekins at room temperature or chilled, garnished with the pistachio nuts and pomegranate seeds.