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.
Servings 4 Servings
Ingredients
- 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 tablespoons (3 1/2 ounces/100 grams) plain, thick yogurt
- 1/2 teaspoon ground cardamom
- 1 tablespoon coarsely ground pistachio nuts optional
- 3 tablespoons pomegranate seeds optional
Instructions
- Preheat oven to 350˚F (180˚C/Gas 4).
- Put the cream, milk, yogurt, and cardamom in a bowl and mix thoroughly, then strain through a sieve into another bowl.
- 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.
- 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.
- Serve in the ramekins at room temperature or chilled, garnished with the pistachio nuts and pomegranate seeds.