We all love desserts. The word itself is so fascinating that it draws us so much. So, here is a delicious recipe for all the dessert lovers – Baked jamun yogurt! This is a classic combination of yogurt, condensed milk and any fruit pulp or any flavor of your choice.
For a week now, I have been thinking about what to bake for a collaboration that I was a part of in Instagram. I wanted to do something different. Not the same old cake, bun or bread. I do love all these, but even if I wanted to try, I would have the same base. Like, if I wanted to try something new in bread, I might change the flavor but not the entire recipe, right?
So, when I was thinking about all these, this recipe came across somewhere in the internet. I swear this is my first time too. I did not have any time to test it before I posted. So, I mustered up all my courage and gave my best shot at it. And now, you are seeing the results.
This baked jamun yogurt is nothing but a version of the famous and traditional Bengali sweet, “Bhapa doi”. The main difference between bhapa doi and baked jamun yogurt is that, the former one makes use of cow’s milk alone and we then steam it for hours together. We have now found easy ways to make this bhapa doi in our own kitchens by making use of condensed milk. So, for the latter one, that is, the baked jamun yogurt, we use condensed milk and it is also baked in an oven.
For this baked jamun yogurt, we prepare the yogurt mixture and pour it into oven safe bowls and place it in a water bath and we then bake it in an oven. So, what is this water bath? Basically, we place these ramekins inside a larger tray half filled with water. This water makes sure that it is baked evenly and does not end up dry by keeping up the moisture.
The process is quite simple yet, the results are much fancier. Luscious, creamy pudding is what you get at the end. The fruit flavor is an added bonus. About the flavoring, you can keep it simple by avoiding the fruit pulp. But, this fruit pulp is a must try as it elevates the dish to another level.
Ok, so here I have used jamun or the black plum. And hence the name, baked jamun yogurt. You can use any fruit pulp directly. If you are using jamun or any other fruit in this flavor profile, then I would definitely suggest you to prepare a fruit compote, just like how I did.
This jamun has a unique taste which is not liked by many. I come under that category too! So, I chose jamun for one main reason – for its color. I wanted a vibrant color. So, I chose this fruit thinking about the purple color my dish will be in. Anyways, at the end it did not turn put as I expected because the baked jamun yogurt kind of lost its color after being baked.
Back to the fruit, to cut down on the taste of jamun fruit, I had to make compote out of the fruit and also I did not want any bigger pieces of jamun in my pudding. So, after making the compote, I even blended it by keeping only a few small bits of the fruit. So, this is the story behind me using jamun fruit in my baked jamun pudding.
Also, this recipe makes use of Greek yogurt, But, if you do not find it near your place, then just replace it with hung curd. This hung curd can be made at home by straining the normal curd until it becomes thick. Both works great!
Actually, for a dessert, this baked jamun yogurt is kind of simple and is also really delicious. I am also very sure that it would be a show stopper in all the parties and everything. Oh, I did mention it is easy right? If not, see for yourself the recipe, then you would also believe me.
Just whip together all the ingredients, divide into bowls, bake, cool and then serve. So, for parties that you are hosting, you can try this recipe. This baked jamun yogurt can be prepared well ahead of time and will be ready to be served to your guests. One bite into it will make everyone say “mmmmm.”
So, wait no longer. Head over to your kitchen, whip it up, bake cool and then enjoy it with your loved ones. These baked jamun yogurt tastes great when had chilled. Stay safe; stay healthy! Happy cooking and eating!
While you are here, do checkout my other dessert recipes! Try out my other pudding recipes to prepare easy desserts and to enjoy! If you are an Indian dessert lover, then do checkout my Indian sweet recipes too!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Baked jamun yogurt
- 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
- 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.
- 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.