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Baked yogurt recipe | Air fryer baked yogurt | Yogurt dessert recipe | Easy yogurt dessert

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 152.7K views Mar 13, 2026
If you love quick desserts that feel fancy but take almost no effort, this Air Fryer Baked Yogurt is a must-try 🤝 Perfect for those moments when you want a homemade sweet without turning on the oven, this simple baked yogurt comes together in minutes and tastes like a delicate café-style dessert 💛 Air Fryer Baked Yogurt

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • ½ cup or 125 g yogurt
  • ¼ cup or 100 g condensed milk
  • ½ cup or 125 g cream
  • 1 tsp vanilla extract

Step-by-Step Cooking Instructions

  1. 1
    In a bowl, add the yogurt, condensed milk, cream, and vanilla extract.
  2. 2
    Whisk well until the mixture becomes smooth and lump-free.
  3. 3
    Pour the mixture into an air fryer-safe ramekin or small baking dish.
  4. 4
    Preheat the air fryer to 170°C.
  5. 5
    Place the dish in the air fryer and bake for 15–20 minutes until the yogurt sets and the top looks slightly golden.
  6. 6
    Remove and let it cool completely, then refrigerate for 1–2 hours for the best creamy texture.
  7. 7
    Serve chilled and enjoy your silky baked yogurt dessert.
  8. 8
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Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Baked yogurt recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.