Kesar Pista Baked Yogurt Cups by @millsandbuns

24 min

4 servings

🥣

200 g

Yogurt

🥛

100 g

Condensed milk

🥛

60 ml

Heavy cream

🥛

15 ml

Milk

🫙

5 strands

Saffron

🥜

10 g

Pistachios

🌸

1 tsp

Rose petals

  1. Preheat

    Preheat the oven to 160°C (320°F). Place 4 ramekins in a deep baking dish.

  2. Whisk
    • yogurt
    • sweetened condensed milk

    Whisk the 200 g yogurt and 100 g sweetened condensed milk in a mixing bowl until smooth.

  3. Whisk
    • heavy cream
    • Yogurt

    Whisk the 60 ml heavy cream into the yogurt mixture until fully combined.

  4. Warm
    • milk
    • saffron strands

    Warm 15 ml milk and soak the 4 to 5 saffron strands in it for 2 minutes.

  5. Pour
    • milk
    • saffron strands
    • Yogurt

    Pour the saffron milk into the yogurt mixture and whisk until evenly yellow.

  6. Divide
    • hot water
    • Yogurt

    Divide the yogurt mixture evenly among the 4 ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins.

  7. Bake

    Bake the ramekins in the water bath at 160°C (320°F) for 14 minutes, until the edges are set and the centers have a slight wobble.

  8. Cool

    Remove the ramekins from the water bath and cool them to room temperature.

  9. Refrigerate
    • Yogurt

    Refrigerate the baked yogurt cups for at least 2 hours until chilled.

  10. Chop
    • pistachios
    • dried rose petals

    Chop the pistachios and garnish each chilled cup with pistachios and dried rose petals before serving.

Kesar Pista Baked Yogurt Cups by @millsandbuns

24 min

4 servings

🥣

200 g

Yogurt

🥛

100 g

Condensed milk

🥛

60 ml

Heavy cream

🥛

15 ml

Milk

🫙

5 strands

Saffron

🥜

10 g

Pistachios

🌸

1 tsp

Rose petals

Preparation Steps

  1. Step 1/10

    Preheat the oven to 160°C (320°F). Place 4 ramekins in a deep baking dish.

    🍳ramekin
    🍳deep baking dish

  2. Step 2/10

    Whisk the 200 g yogurt and 100 g sweetened condensed milk in a mixing bowl until smooth.

    🥣yogurt
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄whisk

  3. Step 3/10

    Whisk the 60 ml heavy cream into the yogurt mixture until fully combined.

    🥛heavy cream
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Warm 15 ml milk and soak the 4 to 5 saffron strands in it for 2 minutes.

    🥛milk
    🫙saffron strands
    🥄measuring spoon
    🫖kettle

  5. Step 5/10

    Pour the saffron milk into the yogurt mixture and whisk until evenly yellow.

    🥛milk
    🫙saffron strands
    🥣mixing bowl
    🥄whisk

  6. Step 6/10

    Divide the yogurt mixture evenly among the 4 ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins.

    💧hot water
    🍳ramekin
    🍳deep baking dish
    🥛measuring jug

  7. Step 7/10

    Bake the ramekins in the water bath at 160°C (320°F) for 14 minutes, until the edges are set and the centers have a slight wobble.

    🍳ramekin
    🍳deep baking dish

  8. Step 8/10

    Remove the ramekins from the water bath and cool them to room temperature.

    🍳ramekin
    🍳deep baking dish

  9. Step 9/10

    Refrigerate the baked yogurt cups for at least 2 hours until chilled.

    🍳ramekin

  10. Step 10/10

    Chop the pistachios and garnish each chilled cup with pistachios and dried rose petals before serving.

    🥜pistachios
    🌸dried rose petals
    🪵chopping board
    🔪knife
    🍳ramekin

Composition

Ingredients

Types

Dairy, Nuts

Ingredients

Yogurt, Condensed milk, Heavy cream, Milk, Saffron, Pistachios, Rose petals

Notes

Heavy cream (fresh or heavy cream), Milk (warmed, for blooming the saffron), Saffron (4-5 strands), Pistachios (for garnish, amount not given), Rose petals (for garnish, amount not given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free

Calories

217 kcal

Macro nutrients

Protein: 6.2g, Carbohydrates: 26.4g, Sugars: 24.8g, Fat: 10.1g, Saturated fat: 5.8g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 218mg, Potassium: 310mg, Phosphorus: 175mg

Vitamins

Vitamin A: 153mcg RAE, Vitamin B12: 0.7mcg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

14 minutes

Overall

24 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, measuring spoon, measuring jug, ramekin, deep baking dish, kettle, chopping board, knife

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Diwali, Dussehra, Festival, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Silky, Set, Smooth

Flavors

Sweet, Milky, Floral, Saffron, Nutty, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in a warm environment), fridge : 3 days (Store covered in the ramekins or an airtight container,Keep at or below 4°C (40°F),Add pistachios and rose petals just before serving for best texture), freezer : 1 month (Freeze in airtight containers without garnish,Thaw overnight in the refrigerator,Texture may become slightly grainy after thawing)