Mishti doi with pomegranate and mint

4
15 minutes

Ingredients

  • 250ml of condensed milk
  • 250g of Greek yoghurt
  • 2 tsp ground cardamom
  • 50g of rose petals
  • 100ml of sugar syrup
  • 4 tsp pistachio nuts, roughly chopped
  • 1 pomegranate, seeds only
  • mint leaves, to garnish

Method

1
Preheat an oven to 160°C/gas mark 3. Place 4 ramekins in a large roasting pan and fill the pan with hot water until it reaches two-thirds of the way up the outer sides of the ramekins
2
Combine the condensed milk, yoghurt and cardamom in a bowl and mix well, then divide the mixture between the ramekins. Transfer the tray into the oven and cool for 6 minutes
  • 250ml of condensed milk
  • 250g of Greek yoghurt
  • 2 tsp ground cardamom
3
Meanwhile, soak the rose petals in the sugar syrup for a few minutes, then drain and place in a small bowl
  • 50g of rose petals
  • 100ml of sugar syrup
4
Remove the ramekins from the water-filled roasting pan and allow to cool, then place in the fridge to cool completely and set
5
When ready to serve, garnish the mishti doi with the soaked rose petals, pistachio nuts and pomegranate seeds. Finish with the mint leaves
  • 4 tsp pistachio nuts, roughly chopped
  • 1 pomegranate, seeds only
  • mint leaves, to garnish