THANDAI BAKED YOGURT
Thandai Baked Yogurt is an Indian dessert that is easy to make, creamy and a flavourful indulgence. You require 2 main ingredients - plain thick yogurt and sweetened condensed milk. Different spices or flavours are used to make this basic baked yogurt different every time. Also known as Bhapa Doi, it is a popular dessert in West Bengal. Bhapa Doi can be steamed or baked. I have chosen to bake it. I sometimes serve it with fruit sauce, fresh fruit or nuts on top.
Ingredients
FOR THE THANDAI BAKED YOGURT
- 400 ml thick yogurt, preferably Greek Yogurt plain
- 200 ml sweetened condensed milk
- ¼ cup thandai masala powder
- some rose petals optional
FOR THE MANGO COULIS
- ½-¾ cup ripe mango chopped
- ¼ cup water
- 2 tbsp sugar or less
- pinch saffron
Instructions
PREPARATION OF THANDAI BAKED YOGURT
- Preheat the oven to 160℃.
- Keep 4 ramekin bowls ready in an oven proof baking dish. Take a deep dish as we will be adding water.
- Take a large jug or pan from which you can pour easily.
- Add the yogurt and whisk it till it becomes smooth.
- Add the Thandai Spice Mixture. Mix it well.
- Add the sweetened condensed milk. Mix it well.
- Divide the yogurt mixture between the 4 ramekin bowls. I have used the 8oz ones. If your ramekin bowls are smaller then you may need more than 4.
- Don't fill them right till the top.
- Pour normal tap water in the baking dish till it is about quarter way up to the ramekin bowls.
- Cover the baking tray with some aluminum foil.
- Bake the yogurt in the preheated oven for 15 minutes.
PREPARATION OF MANGO COULIS
- Mix the peeled and chopped mango, sugar and water in a pan.
- Cover the pan and allow it to cook over low to medium heat till the mango becomes soft.
- Add a pinch of saffron.
- Puree the mango mixture to a smooth or coarse consistency.
- Allow it to cool down completely.
GET BACK TO THE BAKED YOGURT
- After 15 minutes remove the tray from the oven.
- Take take foil off. Shake one of the baked yogurt gently. It should jiggle a bit.
- Switch the oven off.
- Put the tray with the baked yogurt in the switched off oven without the foil.
- Leave the oven door open. Allow the baked yogurt to rest for 10 minutes.
- After 10 minutes, remove from the oven.
- Cover each ramekin bowl with some cling film or a lid.
- Chill the thandai baked yogurt in the fridge for 2-3 hours or overnight.
- I prefer to allow it to chill overnight.
- Add the mango coulis on top and serve.
- Alternately, serve it on its own or with fresh fruits, nuts or fruit coulis of your choice.
Notes
- Don't over bake the yogurt as it will result in a dry texture.
- Make sure you remove excess water or whey from the yogurt.
- Don't use sour yogurt.
- Add any flavour of your choice.
- If you don't have ramekin bowls, use any ovenproof bowls.