Nutty saf­fron-flavoured yo­gurt

Friday - - Leisure Food -

(serves 4)

Prep time: 5-6 hours, plus chill­ing time In­gre­di­ents 500ml 2 tsp 1/2-3/4 tsp 6-8 tbsp 1-4 tsp 3 tbsp 3 tbsp Method 1. Line a large sieve with a dou­ble layer of good-qual­ity kitchen pa­per. Place over a bowl and pour in the yo­gurt. Re­frig­er­ate un­til all the whey has drained off into the bowl, about 5-6 hours. Heat the milk then crum­ble in the saf­fron strands. Leave to in­fuse for 8-10 min­utes, crush­ing the strands in the milk with the back of a spoon or your fin­gers. Sift the su­gar into the yo­gurt and stir in along with the saf­fron milk, car­damom pow­der and half the nuts. Taste and ad­just the su­gar and car­damom pow­der, if nec­es­sary. Chill then serve gar­nished with the re­main­ing nuts and pome­gran­ate seeds.

Recipe from In­dian Food made easy pub­lished by Quadrille.

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4. Greek-style yo­gurt milk saf­fron strands ic­ing su­gar, or to taste (de­pend­ing on the tart­ness of the yo­gurt) freshly ground green car­damom pow­der chopped un­salted pis­ta­chios flaked or sliced al­monds, lightly roasted pome­gran­ate seeds, to gar­nish

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