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PrintSWEET SAFFRON YOGURT
Serves :
4
Preparation Time :
Preparation Method :
- Thicken the yogurt. Line a large sieve with muslin cloth. Place over a bowl, pour in the yogurt and refrigerate overnight, letting the whey drip away. Discard the whey.
- Dissolve the saffron strands into the hot milk.
- Beat the sugar, cardamom, saffron milk and rose essence into the thickened yogurt. Allow to cool and refrigerate for 2-3 hours.
- Garnish with the nuts and serve chilled.
INGREDIENTS
- 750 ml low-fat yogurt
- 1 tablespoon hot milk
- Few saffron strands
- Icing sugar to taste
- Seeds of 4 green cardamom pods, crushed
- Few drops of rose essence
- 2 tablespoon shelled raw pistachio nuts, chopped, for garnish
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