Heat oven to 400 degrees F. Put a kettle of water to boil.
Whip condensed milk and yoghurt till smooth and fluffy. Take care not to overbeat or the yoghurt will curdle.
Pour into a shallow ceramic or pyrex oven proof dish.
Decorate with nuts and raisins.
Set the dish on a baking tray. Pour hot water half way up the tray.
Bake for 1/2 an hour or till a skewer inserted comes out clean.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.