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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: Indian

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

    Cup of Yum
  1. Preheat oven to 350˚F (180˚C/Gas 4).
  2. Put the cream, milk, yogurt, and cardamom in a bowl and mix thoroughly, then strain through a sieve into another bowl.
  3. 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.
  4. 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.
  5. Serve in the ramekins at room temperature or chilled, garnished with the pistachio nuts and pomegranate seeds.