Mumbai chefs list delicious yogurt-based desserts you can make at home

Their cuisines maybe vastly different, but the one item that unites a Gujarati, Hyderabadi, Malayali and Bengali is the humble yoghurt. It gives us the daily dose of good bacteria, is used to cook savoury curries, cooling drinks and of course, mouth watering desserts.

In fact yoghurt can be an excellent option to make healthy desserts, says Chef Jolly aka Surjan Singh. “When you whisk the yogurt with 25 to 30 per cent of water and then simmer it to break the milk solids, the dahi won’t curdle,” says Jolly, who will be seen as one of the judges in the next season of Junior Masterchef India.

“Kashmiris make a beautiful yoghurt-based curry called Gustaba, usually containing minced mutton with a dash of spices. I hate adding besan or maida (flour) to bind the yoghurt. That’s cheating,” smiles Jolly, adding that yoghurt offers a vast variety of options to make Indian as well as Western desserts.

“Bengalis make Mishti Doi, Mexicans make Flan, and Europeans make cheesecake,” says Jolly, who has created a Western version of the mishti doi, called Baked Yoghurt with Blueberries, which makes for a healthy breakfast option too.

“Yoghurt-based desserts are really simple, and don’t take much time to make, which make it a great option for party menus and impromptu servings. While baking yoghurt, ensure you bake it in a water bath. Fill a tray with water, so it doesn’t get direct induction to heat,” says Jolly.

Coconut yoghurt mousse cake

>>  60ml milk
>>  40ml coconut milk
>>  100g custard sugar
>>  200g yoghurt
>>  100g coconut powder
>>  300g whipped cream
>>  15g honey
>>  10g gelatin
>>  160g chocolate
>>  Coconut shell mould to serve
>>  20g mixed berry filling

Recipe by Executive Chef Ajay Devali of House of Asia, Andheri East. Pic/Kiran Bhalerao

>>  Soak the gelatin in ice water and set aside.
>>  Place the chopped chocolate in a heat-proof bowl then place it over a pot of simmering water, stirring constantly until it completely melts. Then pour melted chocolate in the coconut shell mold and keep inside the freezer to set.
>>  In another pot, bring the milk and coconut milk together to a boil.
>>  On the other side mix honey, sugar and coconut powder in yogurt.
>>  Add milk that is boiled with coconut milk
>>  In the same mixture add whipped cream along with melted gelatin.
>>  Pour this mixture into the chocolate shell and refrigerate.
>>  Pour the mixed berry filling into the coconut shell and decorate the plate as shown in the picture

Blueberry baked yoghurt

>>  400g hung curd
>>  400g condensed milk
>>  500 ml cooking cream
>>  100g blueberries

Recipe by Chef Jolly, who is one of the judges on the latest season of Junior Masterchef India

>>  Combine all the ingredients and bake at 160 deg C in water bath for 10-12 minutes and cool
>>  Serve chilled

Peach and apricot yoghurt

>>  100ml peach crush
>>  100ml apricot crush
>>  100g curd
>>  10 cubes of crushed ice

Recipe by Chef Eric Lobo of Veda, Lower Parel. Pic/Kiran Bhaleraoa

>>  Add peach and apricot crushes, curd and ice in a mixer
>>  Blend till it forms frozen mix scoop in a cup and garnish with dry apricot and fresh pomegranate seeds (optional)

Cherry yoghurt Tart
>>  150g hung curd
>>  1 egg
>>  200g condensed milk
>>  250ml cooking cream
>>  Cherries, to taste
>>  60 per cent baked sweet tart shell

Recipe by Pastry Chef Santosh Rawat of Renaissance Mumbai Convention Centre Hotel, Powai. Pic/Sayed Sameer Abedi

>>  Preset the oven to 160 degree Celsius
>>  Slightly whisk the egg, combine all the ingredients together except cherries filling
>>  Place the pre-baked tart shell on the baking tray
>>  Fold the yoghurt mix into the tart shell, sprinkle with good amount of cherry compote
>>  Bake in the preset oven for 10 mins.
>> Chill and serve with cooking cream

Did you know?
Buffalo milk contains more fats and solids, while cow’s milk is a better choice while making yoghurt or paneer, as it is smoother and is less fatty. 

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