Baked Yogurt Recipe with Orange Marmalade Glaze – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Baked Yogurt Recipe with Orange Marmalade Glaze – Easy Indian Dessert

Hey everyone! If you’re looking for a dessert that’s unbelievably easy, yet tastes incredibly sophisticated, you’ve come to the right place. I stumbled upon this baked yogurt recipe a few years ago, and it’s been a family favourite ever since. It’s creamy, tangy, and that orange marmalade glaze? Oh my goodness. It just takes it to another level! This isn’t your typical Indian mithai, but trust me, it’s a delightful twist that everyone will adore.

Why You’ll Love This Recipe

This baked yogurt is seriously a game-changer. It’s ready in under 30 minutes (mostly hands-off baking time!), requires minimal ingredients, and the result is a dessert that feels fancy but is so simple to make. Plus, it’s a wonderful way to use up yogurt – and we all know how much Indians love their dahi! It’s light, refreshing, and perfect for a warm day, or honestly, any day you need a little sweetness in your life.

Ingredients

Here’s what you’ll need to whip up this delicious treat:

• ½ cup plain yogurt (about 125g)
• ½ cup heavy whipping cream (about 120ml)
• ½ cup condensed milk (about 120ml)
• ½ teaspoon pure vanilla extract (about 2.5ml)
• 2 tablespoons orange marmalade (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Yogurt: In India, we use dahi in so many desserts – from mishti doi to lassi. For this recipe, a thick, plain yogurt works best. You can even use Greek yogurt, but you might want to add a tablespoon of milk to thin it out slightly.
• Condensed Milk: The sweetness of condensed milk can vary between brands. Taste as you go and adjust if needed. I prefer using a full-sugar condensed milk for that classic sweetness, but you can experiment with low-fat versions too.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality pure vanilla extract adds so much flavour. I always have a bottle of Nielsen-Massey on hand – it’s worth the splurge.

Step-By-Step Instructions

Alright, let’s get baking! It’s seriously easy, I promise.

1. First, in a bowl, combine the yogurt, heavy cream, condensed milk, and vanilla extract. Give it a good mix until everything is smooth and beautifully combined. No lumps allowed!
2. Now, pour the mixture into ramekins. I usually use three small ramekins, but you can use whatever you have on hand.
3. Pop them into the oven, preheated to 120°C (250°F). Bake for 15-20 minutes. You’ll know it’s ready when the center is slightly jiggly – it will set up more as it cools.
4. While the yogurt is baking, let’s make the glaze. In a small saucepan, simmer the orange marmalade with a tablespoon of water. Just heat it gently until it’s nice and runny. Let it cool slightly.
5. Once the baked yogurt is out of the oven, drizzle that gorgeous orange marmalade glaze all over the top.
6. Now for the hardest part… patience! Refrigerate for at least 6-8 hours, or even overnight, to let it chill and set completely.

Expert Tips

• Don’t overbake! You want a slight wobble in the center. It will firm up as it cools.
• For a smoother glaze, strain the warmed marmalade through a fine-mesh sieve.
• If you don’t have ramekins, you can bake this in a small baking dish. Just adjust the baking time accordingly.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the yogurt for coconut yogurt and use a vegan condensed milk alternative. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Not applicable – this is a sweet treat!
• Festival Adaptations: This would be lovely for Diwali or Holi – a lighter dessert option alongside all the richer sweets.

Serving Suggestions

Serve chilled, and maybe with a sprinkle of chopped pistachios or a few fresh orange segments for extra flair. It’s lovely on its own, or with a cup of chai.

Storage Instructions

Leftovers (if there are any!) can be stored in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of yogurt works best for baked yogurt? A thick, plain yogurt is ideal. Greek yogurt works too, but you might need to add a little milk to thin it out.
• Can I make this recipe ahead of time? Absolutely! You can bake the yogurt and make the glaze a day in advance. Just drizzle the glaze on right before refrigerating.
• How do I know when the baked yogurt is done? It should be set around the edges, but still slightly jiggly in the center.
• Can I use a different fruit glaze? Definitely! Strawberry, raspberry, or even mango glaze would be amazing.
• Is it possible to bake this in a larger dish instead of ramekins? Yes, you can! Just adjust the baking time – it will likely take longer. Keep an eye on it and check for that slight wobble.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below.