Bengal Baked Curd with Tamarind Berries Recipe from Fresh India Cookbook
My dad’s favourite pudding is cheesecake. While the rest of us plan our meals around mains, he’s already sidled up to the dessert trolley. American style, Italian and even Greens Original (the packet stuff): he
loves them all. But this year, I thought I’d create a special sort of Indian cheesecake for him, using yoghurt instead of cheese. This is a variation on a Bengal baked curd /set yoghurt called ‘mishti doi’; the finished dish tastes similar to cheesecake but is much lighter – still rich and creamy, just not as dense. The tamarind berries and nuts add a sharp and crunchy contrast.
Happy 65th birthday, Dad.
You’ll need to make this a few hours ahead of serving so that the yoghurt has time to set. You’ll
also need four small ramekins.
– 250ml Greek yoghurt
– 200ml condensed milk
– 150ml double cream
– 50g ground almonds
– 10g unsalted butter
– 300g mixed berries(e.g. raspberries, blueberries and strawberries)
– 1 Tsp tamarind paste (or to taste)
1. Preheat the oven to 150°C/300°F/gas 2.
2. Pour the yoghurt, condensed milk and double cream into a bowl and
whisk until fully mixed, then divide between the ramekins.
3. Place the ramekins in a deep roasting tray and pour enough just-boiled
water around them to reach two-thirds up their sides.
4. Bake for 25 minutes, then remove from the oven, leave to cool, and refrigerate for a
couple of hours until set.
5. When set, put the almonds, butter and 1½ teaspoons of sugar into a nonstick
saucepan over a medium heat. Stir continuously for a couple of minutes until the almonds start to brown and form big crumbs, then tip into a bowl.
To make the tamarind berries:
1. Cut any larger berries (like strawberries)to the same size as the smaller ones.
2. Tip them into a saucepan along with2 tablespoons of sugar, 3 tablespoons of water and the tamarind paste.
3. Heat for 2 to 3 minutes, until the berries start to soften. Taste, as you
may need to add more sugar depending on your berries, then take off
You can either serve the berries warm or cold, but I prefer to serve them
cold. To assemble the baked yoghurts, spoon over the tamarind berries
and sprinkle with the toasted almonds.
Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients.
And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion.
To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.