Indian Baked Yoghurt with Saffron and Cardamom

Introduction

This baked yoghurt dessert combines creamy sweetened condensed milk and tangy yoghurt, infused with cardamom and studded with pistachios and raisins, then topped with poached figs in a warm spice syrup. The pudding bakes gently in a water bath for 40–45 minutes until softly set, while the figs cook separately in a fragrant syrup of lemon, cloves, cassia bark, and star anise. It’s an elegant finish to an Indian meal and takes just over an hour from start to finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4

Ingredients

Pudding

• 200 g sweetened condensed milk
• 200 g natural set or Greek yoghurt
• 1 pinch of green cardamom powder
• 1 tablespoon pistachio nuts, cut into slivers
• 1 tablespoon raisins, soaked in warm water for 10 minutes, then drained

Figs in syrup

• 2 tablespoons granulated sugar
• 300 ml water
• Finely-pared zest of 1 lemon
• 1 teaspoon lemon juice
• 2 cloves
• 2.5 cm piece cassia bark or cinnamon stick
• 1 star anise pod
• 4 ripe figs

Instructions

1. Preheat the oven to 150°C (130°C fan oven), mark 2. Line four ramekins with paper muffin cases.
2. Whisk the condensed milk, yoghurt, and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40-45 minutes until set.
3. Meanwhile, prepare the figs. Put the sugar, water, lemon zest and juice, and spices into a heavy-based pan. Cook over low heat until the sugar has dissolved, then gradually bring to the boil.
4. In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup.
5. On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool.
6. To serve, unmould the puddings on to serving plates, arrange the figs on top, and drizzle the poaching syrup around the plates.

Variations

Swap the figs for poached pears or apricots. Cut pears into halves or quarters and increase the poaching time to 8–10 minutes until tender; apricots need only 3–4 minutes. The spice syrup works equally well with stone fruit and adds warmth to a milder flavour.

Replace pistachio nuts with sliced almonds or crushed hazelnuts. Both provide the same textural contrast and nutty depth without changing the pudding’s set or flavour profile significantly.

Omit the soaked raisins and use dried cranberries or chopped dried apricots instead. These offer the same chewy texture and sweetness but with a brighter, more tart note that cuts through the richness of the condensed milk.

Use ground cinnamon in place of the cassia bark or cinnamon stick. Stir 1/4 teaspoon ground cinnamon into the syrup after it comes to a boil; it dissolves instantly and avoids the need to fish out a whole spice later.

Infuse the pudding with rose water instead of cardamom. Add 1/2 teaspoon rose water to the condensed milk and yoghurt mixture before baking. This shifts the flavour profile to a more delicate, floral note that pairs beautifully with figs.

Tips for Success

Soak the raisins while you prepare other ingredients. Warm water plumps them in 10 minutes and makes them tender and sweet; don’t skip this step or they’ll remain hard and chewy in the finished pudding.

Whisk the condensed milk and yoghurt thoroughly before folding in the nuts and fruit. If the mixture is lumpy or unevenly combined, the texture will be grainy rather than creamy after baking.

Use a meat thermometer or gentle prodding to test doneness. The pudding is ready when the centre is just set but still slightly yielding when pressed—overbaking will make it rubbery and separate.

Poach the figs on low heat and remove them from the pan immediately after two minutes. Figs soften quickly and turn to mush if left in hot syrup too long; cooling them in the residual heat stops the cooking.

Cool both the puddings and the syrup to room temperature before serving. A chilled or lukewarm pudding paired with room-temperature figs and syrup highlights the cardamom and spice flavours better than serving everything hot.

Storage and Reheating

To reheat, place each pudding on a serving plate and warm gently in a 120°C oven for 5–8 minutes, covered with foil. Warm the figs and syrup together in a small saucepan over low heat for 2–3 minutes, stirring occasionally. Alternatively, serve the puddings at room temperature or chilled and warm only the syrup if you prefer a cooler dessert.

FAQ

Can I prepare the puddings ahead and bake them the next day?

Yes. Mix the pudding base, pour it into the lined ramekins, cover, and refrigerate overnight. Increase the baking time by 5–10 minutes since the mixture will be cold when it goes into the oven.

Why did my pudding turn out grainy instead of creamy?

This usually happens if the condensed milk and yoghurt were not whisked together thoroughly before baking, or if the mixture was overbaked. Ensure both ingredients are fully combined, and pull the puddings from the oven as soon as the centre is just set.

Can I use fresh cardamom pods instead of ground cardamom powder?

Yes, but crush 2–3 whole green cardamom pods and fold them in with the pistachios and raisins. They’ll soften during baking and infuse the pudding, though you’ll need to warn diners to spit out any small pod pieces they encounter.

What should I do if my figs are underripe or very firm?

Increase the poaching time to 4–5 minutes instead of 2. Underripe figs won’t soften as quickly and may taste slightly tart, which is still pleasant when balanced by the sweet syrup and warm spices.