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

How to Make Steamed yoghurt

• 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/