Baked Yogurt Pudding With Pomegranate Coulis, Nuts & Roses

Baked Yogurt Pudding With Pomegranate Coulis, Nuts & Roses

This yogurt pudding is inspired by bhapa doi, a traditional Bengali dessert. Bengali cuisine is famous for their delectable desserts, most of which are made with a minimal number of ingredients, but incredible technique.
You can make your own bhapa doi easily at home by using a couple of simple ingredients like Greek yogurt and condensed milk. Luscious and delectable, this silky pudding has been jazzed up with a quick pomegranate coulis, crushed nuts and rose petals. Perfect for entertaining or for days when you simply feel like it!


For the bhap doi (baked yogurt pudding),
Condensed milk – 1 cup
Greek yogurt – 1½ cups
Cornstarch – 1 tsp (optional)
Milk – 1 tbsp (optional)

For the pomegranate coulis,
Pomegranate – 1, large
Water – ¼ cup (or as needed)
Sugar – 2 tbsp (or as needed)
Lemon juice – 1 tsp
Cornstarch – 1 tsp

To garnish,
Almonds and cashew nuts – a small handful, crushed
Dried rose petals – a few


1. Bhapa Doi (Baked Yogurt Pudding): Pre-heat the oven to 300 deg.F. Boil water in a kettle for the bain marie. Line a large baking pan with a folded kitchen towel and set aside.
2. In a mixing bowl, whisk together the condensed milk and Greek yogurt. Mix the cornstarch in milk and add to the mixture. Mix well so that no lumps remain. (The cornstarch is totally optional, but it helps to ensure a well-set pudding).
3. Divide yogurt mixture among four large ramekins or 6-8 smaller ones. Place ramekins in the prepared baking pan and fill with hot water so that it comes halfway up the sides of the ramekins. (The kitchen towel under the ramekins will keep them from sliding around in the hot water.) Bake for 30-35 minutes or till yogurt is set, but slightly jiggly in the center.
4. Remove and cool down to room temperature. Cover and chill in the refrigerator for a couple of hours. This keeps well in the refrigerator for a couple of days.
5. Pomegranate coulis: Prepare pomegranate coulis when pudding is in the oven. Dissolve cornstarch in a tablespoon of water and set aside.
6. Remove the pomegranate arils and blend them together, reserving a few arils for the final garnish. Add enough water to make at least a cup of juice. Strain this mixture and discard the seeds.
7. Take pomegranate juice, sugar and lemon juice in a saucepan. Bring to a boil, add the cornstarch slurry and simmer for 4-5 minutes or till sauce thickens slightly. Taste and adjust sweetness accordingly. Cool this down and store in a glass jar in the refrigerator till needed.
8. Serving bhapa doi: To serve the pudding, top each ramekin with some of the pomegranate coulis, fresh pomegranate arils, crushed nuts and dried rose petals.

1. Dried rose petals are available at specialty food stores. Or use fresh petals if you have access to organic roses.

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