ePrivacy and GPDR Cookie Consent by Cookie Consent Recipe: Tasty Baked Yogurt

Recipe: Tasty Baked Yogurt

Baked Yogurt.

Baked Yogurt You can have Baked Yogurt using 9 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Baked Yogurt

  1. It's of My 1 Cup = 250 ml.
  2. You need 1 Cup (250 ml) of Hung Curd (Or Greek Yogurt).
  3. It's 3/4 Cup + 2 Tbsp(200 g) of Condensed Milk.
  4. It's 1/4 Cup of Milk (at room temperature).
  5. You need 1 Tbsp of Pistachios (Green).
  6. It's 10-15 of Almonds (with skin).
  7. Prepare 7-8 of Green Cardamom Pods (or 3/4 Tsp Ground Cardamom).
  8. It's as needed of Few Strands of Saffron soaked in 1 tbsp milk.
  9. You need 1 Tsp of Clarified Butter (Ghee) for greasing the vessel.

Baked Yogurt instructions

  1. Take a round vessel of steel or aluminium, preferably of 4″ or 5″. Whatever vessel you choose but ensure that it fits into your pressure cooker. Grease it with clarified butter. Keep it aside..
  2. Ground cardamom finely.(See Note 2).
  3. Blanch pistachios and chop these finely..
  4. Chop almonds. Prepare saffron milk..
  5. Take hung curd / Greek Yogurt in a bowl. Whisk it to smooth and creamy consistency..
  6. Add condensed milk and whisk again..
  7. Lastly add milk, slivered almonds, chopped pistachios, ground cardamom and saffron milk. (Reserve some pistachios and almonds for garnishing). Mix everything nicely..
  8. Pour the mixture into the greased vessel. Sprinkle the reserved pistachios and almonds on the top. Cover the vessel with a lid or aluminium foil..
  9. Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it. Put the vessel in the pressure cooker. Close the lid of pressure cooker. Switch on the gas stove to medium-low flame. The flame should be such that it covers half of the base of the pressure cooker.(See Note 8).
  10. Let it get baked for 15 minutes by the clock. Do not count the whistles. (However, there will be 8 to 9 whistles) during this period. After 15 minutes switch off the gas stove and wait till the pressure settles down..
  11. Now open the pressure cooker, take out the vessel. By now the yogurt pudding must have set. But still can check for the doneness by inserting a toothpick. If it comes out sticky then again put in pressure cooker and cook for another 5 minutes. Invert it onto a plate. Tilt the plate little to remove water, if any. Invert it once again so that the garnished side comes on top. Though you can serve it warm also but it tastes good when cool. So, keep it in the refrigerator for few hours..
  12. Serve with love..
  13. Notes: 1.If you are using store-bought Greek Yogurt then passive time is not relevant. But you can make Greek Yoghurt or hung curd at home also. For this, keep the curd in a strainer, resting on a bowl for few hours or overnight (depending upon the consistency of yoghurt). By doing so, all the water in the yoghurt will get separated and you will be left with thick curd. 2. To make saffron milk: Soak saffron strands in very little milk (1 tablespoon). After 5 minutes or so, muddle it with a spoo.
  14. 3. You don’t have to put any stand or ring in the pressure cooker. Simply put the covered vessel in it. 4. Switch on the gas stove only after closing the pressure cooker lid. No preheating is required. 5. Keep the flame on medium-low only. (Full pressure will build up in 6 minutes and the first whistle will come in 11 minutes)..
  15. 6. Once the pudding is set, there are chances that some water gets into the pudding also. So to remove it just tilt the vessel a little. 7. You may adjust the quantity of nuts and spices as per your taste and preference.

Posting Komentar

0 Komentar