Nutty saffron-flavoured yogurt
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.
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