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Articles: Recipes | Saffron Yoghurt
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| Ingredients: | | | | | Yoghurt | : | 1 cup | | | Saffron Strands | : | 2 pinches | | | Fresh Cream | : | ¼ cup (beaten) | | | Honey | : | 2 tbsp | | | Pistachio Nuts | : | 1 tsp (chopped) | | | Almonds | : | 1 tsp (chopped) | | | Muslin Cloth | : | 1 large piece | | | Clean Fine Stariner | : | | | |
| | Preparation: | | | | Soak saffron in little water. Line the strainer with the muslin cloth and put yoghurt in that. Place the strainer over a deep vessel and let it stand for about 8-9 hours. | | | | When the water is completely drained off, remove the thick yoghurt from the strainer and mix it with the fresh cream. | | | | Now add honey and saffron mixture to the yoghurt. Add ¾ quantity of nuts to the mixture. | | | | Transfer the saffron yoghurt into small serving bowls and serve chilled garnished with reserved nuts. | | | | Note: Use sweetened fresh curds if yoghurt is not available. |
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