- 2-3/4 cups Darigold plain Yogurt
- 1/2 cup sugar
- 1 tablespoon milk
- Few strands saffron
- 1/2 teaspoon cardamom powder
- 1/2 tablespoon chopped pistachios and almonds
Pour yogurt into large strainer lined with cheesecloth or large paper coffee filter placed over container to catch liquid; cover with plastic wrap and refrigerate 6 to 7 hours or overnight. “Yogurt cheese” is left in the strainer; discard liquid in bowl. Place yogurt cheese and sugar in mixing bowl and beat until sugar granules have dissolved. Meanwhile, heat milk until hot; rub saffron into milk to dissolve. Stir in dissolved saffron and cardamom and half of nuts. Pour mixture into glass serving bowl or individual parfait cups; top with remaining nuts.
Refrigerate for 1 to 2 hours before serving.
RECIPE YIELD/SERVING SIZE
Makes 4 to 5 servings.