Saffron Yoghurt with Cardamom & Pistachios
Saffron: Yoghurt with Cardamom & Pistachios solves the question of what to eat after an Indian meal. This creamy, gently flavoured dessert, with a hit of sugar syrup soothes the taste buds
Preparation Time: 10 minutes + 3 hours draining + chilling
Cooking Time: 10 minutes
2kg Greek-style yoghurt
¼ cup (60ml) milk
½ teaspoon saffron threads
1¼ cups (275g) caster sugar
2 teaspoons ground cardamom
6 cardamom pods, bruised
1/3 cup (50g) unsalted pistachio kernels, slivered or chopped
- Place yoghurt in a large square of clean muslin. Place in a colander over a bowl. Refrigerate for at least 3 hours or overnight to drain off whey.
- Heat milk and half of saffron in a small saucepan on low, until milk is just warm and pale yellow. Cool.
- Place drained yoghurt in a large bowl. Using a wire whisk, mix in infused milk, ¾ cup of sugar and ground cardamom. Spoon into serving glassess and refrigerate for 30 mins.
- Meanwhile, combine remaining sugar, ¼ cup water, cardamom pods and remaining saffron in a small saucepan on low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 mins, until syrupy. Remove cardamom pods. Cool. Just before serving, drizzle syrup over yoghurt and sprinkle with pistachio.