Baked jamun yogurt
Luscious, creamy and smooth pudding made with just three ingredients - yogurt, cream and condensed milk.
Ingredients
- 1 cup greek yogurt
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- ½ cup smooth jamun compote, more for serving (if needed)
For the jamun compote
- 500 grams jamun or black plum, pitted
- ¼ cup granulated sugar
- ¼ cup water
Instructions
- To make the jamun compote, add the pitted jamun fruit along with water and sugar. Cook till the fruit becomes soft and mushy. Allow it to cool down and then grind to a paste.
- In a mixing bowl, add yogurt, condensed milk.
- Add heavy creamy and whisk until it is lump free and is mixed well.
- Add the compote and mix well until it is fully incorporated.
- Fill ramekin to ¾ths with the yogurt mixture. Place in a tray half filled with water (place the bowls in equal distances). bake in a pre heated oven at 180°C for 10-12 minutes. Let it cool down at room temperature,
- Chill for 4 hours and then serve.
Notes
- Do not use yogurt which is sour.
- If you do not have greek yogurt, then prepare hung curd at home by straining the normal curd at home until it becomes thick.
- You can use fresh cream too in place of heavy cream.
- You can replace the jamun compote with any other fruit pulp or you can simple neglect it for plain baked yogurt.
- It is not mandatory to grind the compote. you can keep it as such if you line bigger fruit pieces in your baked yogurt.
- For the water bath, the water in the tray should be till half of the height of the ramekins.