Steamed yoghurt

Steamed yoghurt

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

It really surprises me how much you can do with yoghurt and how every time I try something new, the results are always pleasantly surprising. The texture of this delicious dessert from Bengal is somewhere between a smooth panna cotta and a ricotta cheesecake. The longer you cook it, the grainier it becomes; this is not to say grainy is bad, some people prefer it one way, some the other. Raisins are optional – sometimes I like them in there, other times I just want some lovely seasonal fresh fruit. Most soft fruit goes really well with it.

Ingredients

Quantity Ingredient
500ml set natural yoghurt
95ml condensed milk
1 1/2 tablespoons raisins, (optional)
20 pistachios, roughly chopped
or 2 tablespoons flaked almonds, toasted
raspberries, to serve

Method

  1. Line a sieve with a double layer of kitchen paper and place over a large bowl. Pour in the yoghurt and allow the whey to drain off for at least 5 hours. If you wish, you can leave it, covered, in the fridge overnight, but be sure to drain away any liquid in the bowl after the first 2 hours.
  2. Preheat the oven to 180°C.
  3. Whisk together the yoghurt, condensed milk and raisins (if using) until smooth. Divide the mixture between four small ramekins or oven-proof glasses. Cover each ramekin tightly with foil to prevent water getting in. Place them in a baking dish and pour in enough water to come a quarter of the way up the sides of the ramekins. Carefully place in the oven and cook for 30 minutes.
  4. Cool the desserts in their pots and chill overnight. Either serve in their pots or turn out onto serving plates. Serve with the raspberries and sprinkle the nuts over the top.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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