Steamed yoghurt

Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

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  • 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