Oriya-style Yemas de Santa Teresa

Ingredients

In this Oriya adaptation of Yemas de Santa Teresa, we infuse the traditional Spanish recipe with the aromatic flavors of Oriya cuisine. By incorporating cardamom and saffron-infused milk, we add a distinct Oriya touch to the creamy filling, enhancing its flavor profile and creating a unique fusion dessert. We alse have the original recipe for Yemas de Santa Teresa, so you can check it out.

• 2 cups (470ml) condensed milk 2 cups (470ml) condensed milk
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Pistachios, crushed, for garnish Pistachios, crushed, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 30g, 30g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the condensed milk, ground cardamom, and saffron-infused milk. Mix well until all the ingredients are fully incorporated.
2. 2.
   Place the mixture in a saucepan and cook over low heat, stirring continuously, until it thickens and starts to come away from the sides of the pan. This should take approximately 15-20 minutes.
3. 3.
   Remove the mixture from heat and allow it to cool slightly. Once cooled, shape the mixture into small balls and set aside.
4. 4.
   In a separate saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes and turns golden brown.
5. 5.
   Carefully dip each ball into the caramelized sugar, ensuring they are fully coated. Place the coated balls on a greased tray or parchment paper to set.
6. 6.
   Garnish the Yemas de Santa Teresa with crushed pistachios and allow them to cool completely before serving.

Treat your ingredients with care...

• Saffron — Ensure the saffron strands are soaked in warm milk for at least 10 minutes to release their flavor and color.

Tips & Tricks

• To achieve a smooth and creamy texture, stir the condensed milk mixture continuously while cooking.
• Be cautious when working with caramelized sugar as it can be very hot. Use a spoon or tongs to dip the balls into the caramel.
• For a variation, you can roll the Yemas de Santa Teresa in desiccated coconut or crushed almonds instead of pistachios.

Serving advice

Serve Oriya-style Yemas de Santa Teresa as a delightful dessert after a traditional Oriya meal. They can be enjoyed on their own or paired with a cup of warm chai for a perfect combination of flavors.

Presentation advice

Arrange the golden Yemas de Santa Teresa on a decorative platter, garnished with a sprinkle of crushed pistachios. The vibrant colors and enticing aroma will captivate your guests.