Nutty saffron-flavoured yoghurt

Nutty saffron-flavoured yoghurt

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This is a fantastic, vibrant dessert made with fresh yoghurt. It is an amalgam of thick yoghurt, summery, musky saffron and aromatic green cardamom, with nuts for added texture. I like to scatter a handful of pomegranate seeds over the top for a burst of colour and fruitiness. Yoghurt will vary in its degree of tartness depending on freshness, so add sugar according to taste. The potency of the saffron and cardamom powder also varies depending on freshness and quality, so use my measurements as a guide.

Ingredients

Quantity Ingredient
1 litre whole-milk yoghurt
or 500ml greek-style yoghurt
2 teaspoons milk
1/2-3/4 teaspoon saffron strands
6-8 tablespoons icing sugar, or to taste
1/4 teaspoon freshly ground green cardamom powder, or to taste
3 tablespoons chopped unsalted pistachios
3 tablespoons flaked or sliced almonds, lightly roasted
pomegranate seeds, to garnish
silver leaf, to garnish (optional)

Method

  1. Line a large sieve with a double layer of good-quality kitchen paper. Place over a bowl and pour in the yoghurt. Refrigerate for as long as possible, at least 5–6 hours or until all the whey has drained off.
  2. Heat the milk and crumble the saffron strands into the hot milk. Leave to infuse for 8–10 minutes, crushing the strands in the milk with the back of a spoon or your fingers.
  3. Sift the sugar into the yoghurt 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 and serve garnished with the remaining nuts, pomegranate seeds and silver leaf, if using.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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