Phillip’s Yogurt Jaggery

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TRH Phillip's Yoghurt jaggery - dessert

1 tin condensed milk (400 ml)
400 ml natural yogurt
20 – 25 raisins (soaked in water)
10 blanched almonds (cut into slivers)
2 cardamom (seeds only, coarsely crushed)

In a heatproof bowl (double boiler) mix the condensed milk with the yogurt and whisk gently together until smooth.

Place the bowl in a steamer over a pan of boiling water and steam for 30-40 min until set. Five minutes into the cooking time I stir in the raisins gently, followed by the crushed cardamom seeds. Then I sprinkle the flaked almonds on top.

You will notice a large ring change color as the Jaggery starts to set.
I wait till the ring is the size of a tennis ball then remove from the heat and allow to cool.
Once completely cold, chill until you are ready to serve.

Prepared, tried and tested by: Philip Reineke

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