A delicious dessert from ” Favourite Indian Food” by Diane Seed. If you want to you could fold in 500g fresh raspberries at the last minute , or serve them alongside.
Ingredients
- 3 1/4 cups plain full fat yoghurt
- 1 tsp saffron threads soaked in 4 tsps warm milk
- 3 oz sugar
- 1/2 tsp ground cardamon
- 5 shelled pistachio nuts
Servings:
Instructions
- Line a sieve with muslin and put in the yoghurt to drain for about 8 hours in a cool place.
- Put the drained yoghurt in a food processor with the sugar and process for a few minutes.
- Fold in the ground cardamon and saffron mixture. Spoon into individual bowls and decorate with the peeled and slivered pistachio nuts. Chill before serving.
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