Phal ki Dahi
It is very easy to make fruit yoghurt at home with all kinds of seasonal fruits. Freshly made yoghurt taste much better than the ready-made, shop bought ones and they work out a lot cheaper. You can have as much or as little fruit as you like in it. For sugar free version, use a sweetener to taste. You can make it with full cream yoghurt or Greek style or thick yoghurt (as in Srikhand) and with skimmed milk yoghurt. Serves 4-6
Pictures 5-11 show how to make strawberry yoghurt.
Edited February 2019
1 cup fresh fruit of choice. Here are a few examples of fruits that you can use; strawberries, raspberries, blueberries, pineapple, peach, pear, apple, banana, melon, mango, orange, Sharon fruit or persimmon, sapodilla or cheeku etc.
2 cups natural yoghurt (dahi) of choice. If using skimmed milk yoghurt, remove excess liquid by hanging it in thin muslin for 30 minutes or so.
1-1 1/2 tsp. corn flour, if required, depending upon your fruit choice (See Strawberry yoghurt)
2-3 tbsp. sugar or 2 tbsp. honey or equivalent amount of sugar free sweetener
Optional flavouring like ground cardamoms, cinnamon, vanilla, saffron etc.
Soft fruit yoghurt
Peel/prepare and chop fruit to desired sizes;
Soft fruits like banana, pineapple, orange (remove pips), melon, mango, sapodilla/cheeku, can be used uncooked. If you wish, you can chop or mash them slightly using a spatula.
Firmer fruit yoghurt
It is better to peel apples/pears, though they can be used with skin intact. Chop into desired sized pieces. For oranges, remove pips and membranes.
Fruits like apples, pears, peaches and berries like strawberries, taste better if softened. Microwave cook on full 2-5 minutes, I cook for 3 minutes. Check and then cook some more if required. If you do not have a microwave oven, cook them in a pan, with a couple of spoons of water, until a little soft but not mushy.
If there is a lot of liquid, drain it off into a bowl and save. Keep softened fruit in another bowl and let it cool.
Place the drained liquid in a microwave proof bowl. Add and stir in the corn flour.
Cook on full for 1-2 minutes, until thickened, stirring after 1 minute. If you add the juice without thickening, it can make the yoghurt rather runny. If you do not have a microwave, stir in the corn flour in the drained liquid/juice. Stir in corn flour until smooth. Then cook it in a pan, stirring all the time, until thickened.
Allow to cool completely.
Add this thickened juice to the fruit.
For all types of fruits
Place yoghurt and sugar/sweetener/honey in a bowl. Beat a little.
Add prepared fruit and fold it in gently.
Transfer to serving bowl or yoghurt pots.
Serve chilled. For packed lunch, save portions in small jars. (Next time you use up a jars contents, don't throw it away, wash and save it.)
You can add a little cinnamon powder to the apple yoghurt. Experiment with other, natural flavourings.