Indian · Dessert
Steamed Yogurt Sweet Cake
A soft, spongy steamed cake built on strained yogurt and condensed milk, lightly spiced with cardamom and finished with saffron milk and slivered pistachios — a gentler, steam-cooked cousin of a baked sponge that stays moist and delicate without an oven.
$4
12 minsPrep
25 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
297Calories
8.3gProtein
10.8gFat
42.3gCarbs
23.9gSugar
1.3gFiber
201mgSodium
24mgChol
5.7gSat Fat
212mgPotassium
118mgCalcium
1.1mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Masala Chai
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the strained greek yogurt with condensed milk and sugar until smooth and no lumps remain.
2
Sift together the all-purpose flour, semolina and baking powder, then fold gently into the yogurt mixture.
3
Stir in the melted ghee and ground cardamom until just combined, being careful not to overmix.
4
Grease two 180ml ramekins and divide the batter evenly between them, filling each about two-thirds full.
5
Cover each ramekin tightly with foil and place in a steamer basket set over simmering water.
6
Steam for 22-25 minutes, until a skewer inserted into the centre comes out clean and the cake springs back when pressed.
7
Remove the ramekins and let the cakes rest for 5 minutes before running a knife around the edge to loosen.
8
Invert onto plates, drizzle with the saffron-infused warm milk, and scatter the slivered pistachios on top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Greek Yogurt, strained,
- 45g45g Condensed Milk,
- 20g20g Sugar White,
- 30g30g All Purpose Flour, sifted,
- 15g15g Semolina,
- 3g3g Baking Powder,
- 10g10g Ghee, melted,
- 1g1g Cardamom, ground,
- 8g8g Pistachio, slivered, 1
- 0.2g0.2g Saffron, soaked in warm milk, 1
