Ingredients:
250 gms Greek style yoghurt (full fat)
80 gms caster sugar
1/2 tsp ground cardamom seeds
2 tbsps sliced almonds
2 tbsps chopped pistachios
A pinch of saffron
1 tsp milk
Method:
250 gms Greek style yoghurt (full fat)
80 gms caster sugar
1/2 tsp ground cardamom seeds
2 tbsps sliced almonds
2 tbsps chopped pistachios
A pinch of saffron
1 tsp milk
Method:
- Place the yoghurt in a cheesecloth (or coffee filter) over a bowl and allow to drain for 12-15 hours. (overnight)
- On the following day, mix the thickened yoghurt with the sugar and cardamom, and rest for 30 minutes to allow the sugar to fully melt into the yoghurt.
- Put the saffron strands and the milk in a small bowl and allow the saffron to leach its colour/flavour
- Lightly toast the almonds in a dry frying pan, until just browned
- Now fold in the the chopped pistachios and the saffron milk to the yoghurt
- Place in the fridge until ready to serve
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