Ingredients:
• 1/2 kilo – Greek Yoghurt or hung Curd
• 1 tin – Sweetened condensed Milk
• 2 tbsp – Milk
• Saffron strands, a generous pinch
• Dry-roasted whole cardamoms, a few
Method:
- To make Greek yoghurt:
- Hang curd in a muslin cloth and allow all the water to drip off for at least 2 to 3 hours.
- Preheat oven to 180 degrees centigrade.
- Fill your kettle and put it on to boil.
- Blend yogurt and condensed milk together, using a hand blender or whisk.
- Pour it into a bake proof bowl or 6 ramekins.
- The bowl/ramekins need to be cooked in a water bath.
- For water bath:
- To create a water bath, place the ramekins in a large baking tray, and place in the oven. Very carefully fill the tray with hot water up to 3/4 height of the ramekins. Be careful not to burn your hands, or spill water into the curd.
- Meanwhile soak the saffron strands in warm milk.
- After 25 minutes, open the oven carefully and top the contents of each bowl with a little soaked saffron milk, and place one cardamom on top. Breaking the pod a little helps in releasing flavours.
- Again bake for ten minutes.
- Remove from the oven, cover with cling film and chill for few hours.
- For best results chill overnight.
- Recipe courtesy: Chitra Amma’s Kitchen
- http://chitra-ammas-kitchen.blogspot.in/