Baked Rose Yogurt
10m prep 25m cook 2h ready
A traditional Bengali dessert, baked yogurt is gently sweetened with condensed milk and rose syrup, resulting in a firm, cheesecake-like texture. It can be made in a large dish or individual ramekins, perfect for entertaining as it can be prepared ahead.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 1.22 mg
- Magnesium: 18.9 mg
- Phosphorus: 92.1 mg
- Potassium: 174 mg
- Zinc: 0.46 mg
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil.
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Step 2.
In a jug, mix together 250g full-fat Greek yogurt and 125g condensed milk until well combined without any lumps, then stir in 3 tbsp rose syrup and 1 tsp vanilla extract.
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Step 3.
Place 4 ovenproof ramekins in a baking dish. Carefully divide the yogurt mixture among the ramekins. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil.
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Step 4.
Bake in the oven for 20–25 minutes, until the yogurt is set (it should be firm but still jiggly in the center). Remove from the oven and let cool completely at room temperature.
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Step 5.
When cool, place the ramekins in the fridge and leave to set for at least 2 hours, or ideally overnight.
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Step 6.
Serve the baked yogurt decorated with 1 tbsp finely chopped pistachios and 1 tbsp dried rose petals.
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