Saffron Yoghurt with Cardamom & Pistachios

  • Prep Time: 10 minutes + 3 hours draining + chilling
  • Cooking Time: 10 minutes
  • Servings: 8
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Saffron Yoghurt with Cardamom & Pistachios solves the question of what to eat after an Indian meal. This creamy, gently flavoured dessert, with a hit of sugar syrup soothes the taste buds.

Ingredients

  • 2kg Greek-style yoghurt
  • ¼ cup (60ml) milk
  • ½ teaspoon saffron threads
  • 1¼ cups (275g) caster sugar
  • 2 teaspoons ground cardamom
  • 6 cardamom pods, bruised
  • 1/3 cup (50g) unsalted pistachio kernels, slivered or chopped

Instructions

  1. Place yoghurt in a large square of clean muslin. Place in a colander over a bowl. Refrigerate for at least 3 hours or overnight to drain off whey.
  2. Heat milk and half of saffron in a small saucepan on low, until milk is just warm and pale yellow. Cool.
  3. Place drained yoghurt in a large bowl. Using a wire whisk, mix in infused milk, ¾ cup of sugar and ground cardamom. Spoon into serving glassess and refrigerate for 30 mins.
  4. Meanwhile, combine remaining sugar, ¼ cup water, cardamom pods and remaining saffron in a small saucepan on low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 mins, until syrupy. Remove cardamom pods. Cool. Just before serving, drizzle syrup over yoghurt and sprinkle with pistachio.

Notes

Perfect to serve after Khmer Chicken Curry with Pumpkin & Snake Beans and even non-Indian dishes like Thai Red Prawn Curry.

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