Saffron Cardamom Baked Yogurt with Mango Saffron Compote Recipe
A delicate and fragrant dessert featuring creamy baked yogurt infused with aromatic saffron and cardamom, topped with a sweet mango saffron compote. This elegant dish combines smooth yogurt with the natural sweetness of condensed milk and honey, complemented by a luscious fruit topping and garnished with pistachio slivers and rose petals for a visually stunning and delicious treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes plus 4 hours chilling
- Total Time: 4 hours 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
For the Baked Yogurt
- 400 ml Yogurt
- 150 ml Condensed milk
- 1–2 tbsp Honey
- 1 tsp Saffron strands
- 1 tsp Cardamom powder
For the Mango Saffron Compote
- 1/2 Mango, diced
- 1/4 tsp Saffron strands
- 1/2 cup Water
- Honey to taste
For Garnishing
- Pistachio slivers
- Rose petals
Instructions
- Preheat oven and prepare baking setup: Set your oven to 160°C (320°F). Arrange a deep baking tray and have 4 ramekins ready to use.
- Mix yogurt base: In a bowl, combine the yogurt, condensed milk, and honey. Whisk well until smooth and creamy. Taste the mixture and adjust sweetness by adding more honey if desired.
- Add spices: Whisk in the saffron strands and cardamom powder into the yogurt mixture to infuse the flavors evenly.
- Set up water bath: Pour the yogurt mixture evenly into the 4 ramekins and place them inside the deep baking tray. Carefully pour hot water into the tray so it reaches about a quarter of the way up the sides of the ramekins. Loosely cover the tray with aluminum foil.
- Bake the yogurt: Place the tray in the oven and bake for 15 minutes or until the tops of the yogurt are slightly set but still a bit wobbly. Turn off the oven and leave the ramekins inside with the door open for another 10 minutes to gently finish cooking.
- Chill the baked yogurt: Remove the ramekins from the oven and refrigerate until completely chilled and set, typically at least a few hours or overnight.
- Prepare mango saffron compote: In a small saucepan, combine the diced mango, saffron strands, and water. Cook on low heat, stirring occasionally, until the mango is very soft and fully cooked through.
- Blend the compote: Cool the mango mixture, then puree it until smooth. Stir in honey to taste to balance the sweetness.
- Serve: Spoon the mango saffron compote over the chilled baked yogurt. Garnish with pistachio slivers and rose petals for an elegant presentation. Enjoy this fragrant and creamy dessert.
Notes
- The water bath (bain-marie) helps to bake the yogurt gently and prevents curdling.
- Adjust honey quantity according to your sweetness preference.
- Saffron can be soaked in a tablespoon of warm milk before adding for more vibrant color and flavor.
- Refrigeration time is key to a perfect set and texture.
- Rose petals used for garnishing should be edible and pesticide-free.
Keywords: Baked yogurt recipe, saffron dessert, cardamom yogurt, mango compote dessert, Indian-inspired baked yogurt, creamy baked yogurt, fragrant yogurt dessert
