← Nouns Cooking · Dessert Parlour

Ingredients

• 500 g thick Greek yogurt (or 750 g plain yogurt, strained)
• 1 pinch Saffron
• 1 tbsp warm milk
• 70 g Icing sugar, or to taste
• ¼ tsp ground cardamom
• 1 tbsp Pistachios, thinly sliced

Method

1. If using plain yogurt, tip it into a sieve lined with muslin or a clean tea towel set over a bowl, and leave in the fridge overnight, until very thick. Greek yogurt can be used straight away.
2. Crush the saffron threads into the warm milk and leave for 10 min, until the milk turns deep golden.
3. Put the thick yogurt in a bowl and whisk it for 1 minute until smooth and creamy.
4. Sift in the icing sugar, add the cardamom and saffron milk, and whisk again until silky. Taste and add more sugar if you like.
5. Spoon into small bowls, scatter with pistachios and chill for at least 2 hours before serving.

Tips

• Icing sugar dissolves instantly into cold yogurt; granulated sugar can stay gritty.
• Fold in diced ripe mango for amrakhand, or serve with hot puris as it is eaten at festivals. Contains nuts in the garnish.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Piping Pot Curry Bigger Bolder Baking