An easy dessert thats festive and can be served in indivIdual portions with fresh fruit. To make 500 grams of strained yoghurt you will need 1 kg of full fat plain yogurt.


Makes 1 shallow 7 inch pie/tart dish or 8 small to medium ramekins

  • 500 grams full fat strained dahi or yoghurt
  • 1 can ( 380-400 gm) condensed milk
  • ¼ cup full cream milk powder
  • 1.5 cups hot water
  • 2 tbsp of heavy cream
  • 1 teaspoon high quality Kashmiri saffron strands
  • 1 tsp powdered cardamom seeds or use nutmeg if you prefer
  • 3 tablespoons roasted almond flakes
  • 2 tablespoons shelled unsalted pistachios, chopped
Baked kesar pista yogurt


  1. To make strained yogurt at home put 1 kg of full fat plain yogurt in a cheesecloth, tie it tightly and place over a sieve. Place the sieve over a dish and refrigerate overnight. If you live in a cool climate you can leave the yogurt outside. Squeeze the liquid from the cheesecloth a few times. The why can be added to lentils and soup.
  2. Pre-heat the oven to 325°F and prepare bottom rack.
  3. Combine saffron with hot water. Let sit 5 minutes then add milk powder and combine till smooth
  4. In a mixing bowl combine all remaining ingredients and whisk well until very smooth and free of lumps. Add saffron milk and stir well.
  5. Pour into a wide baking dish about 8 inch in diameter and 2-2.5 inches deep
  6. Place the dish in a roasting pan and fill the tray with hot water to approximately ½-¾ of the way up the sides creating a water bath. This will allow the yogurt to cook slowly.
  7. Cover with aluminium foil. Use a fork to prick a few holes on the top of the foil to allow steam to escape.
  8. Bake for 45-55 minutes until the top starts to turn a very golden. Remove from the oven, take off the foil and allow to cool completely. Cover tightly and refrigerate overnight.
  9. Garnish with roasted nuts and serve chilled with fresh fruit or poached fruit. Its terrific as is also.