RCI-VG.003.0022.001
Indian Baked Yoghurt with Saffron and Cardamom
Indian Baked Yoghurt with Saffron and Cardamom from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- sweetened condensed milk200 g
- natural set or Greek yoghurt200 g
- of green cardamom powder1 pinch
- pistachio nuts1 tablespooncut into slivers
- raisins1 tablespoonsoaked in warm water for 10 minutes, then drained
- ripe figs4 unit
- granulated sugar2 tablespoons
- finely pared zest of 1 lemon1 unit
- lemon juice1 teaspoon
- cloves2 unit
- .5cm cassia bark or cinnamon stick2 unit
- star anise1 unit
Method
1
Preheat the oven to 150C (130C fan oven), mark 2. Line four ramekins with paper muffin cases.
2
Whisk the condensed milk, yoghurt and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40-45 minutes until set.
3
Meanwhile, prepare the figs. Put the sugar, 300ml water, the lemon zest and juice, and the spices into a heavy-based pan and place over a low heat until the sugar has dissolved, then gradually bring to the boil.
4
In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup. On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool.
5
To serve, unmould the puddings on to serving plates, arrange the figs on top and drizzle the poaching syrup around the plates.