3rd July 2016
Today, I took care of the clutter that had overtaken the husband's work desk and claimed it back as my own. I had been asking him to something about it for the last few weeks but he just kept putting it off!
I tidied it up, recycled stacks of used paper, shredded unnecessary documents and re-positioned the desk to face the window just so that I can see a good chunk of my favorite tree when I sit down to work.
I have a sneaking suspicion that he is going to hijack the desk to work on Fridays when he works from home. Which is totally fine I guess.
Ingredient: (Serves 2)
- Mango Pulp - 1/2 Cup
- Greek Yogurt/Hung Curd - 1/2 Cups
- Condensed Milk - 2 tbsp (add a tablespoon or two more to get your preferred level of sweetness)
- A pinch of Cardamom powder
- Pistachios/dried rose petals or few threads of saffron for garnish (totally optional)
Preheat oven to 350 F. Fill a 8x8 oven safe pan halfway with hot water just before you are ready to place the ramekins in it.
Make a smooth paste of mango pulp, Greek yogurt, condensed milk and powdered cardamom in a blender.
Pour the mango mixture into two ramekins or oven-proof bowl of your choice. Place the filled ramekins in the pan with water gently. Alternatively, you can place the ramekins in the pan first and then fill it halfway with hot water.
Bake at 350 F for 20 minutes or till set. Switch off the oven and let the baked yogurt hang out in the oven for few hours or overnight.
Take the ramekins out of the oven and chill the yogurt for couple of hours before serving.