Sweet Saffron Yogurt
- Kid-friendly
- Vegetarian
- Simple recipes
We've added honey to enrich this Northern Indian treat. Serve it sprinkled with toasted almonds or pistachios on its own as a small pudding or as a side to Fruit Salad with Chat Masala.
Ingredients
- 6 cups (1.5 L) Balkan-style yogurt (full-fat)
- 1/2 tsp (2 mL) ground cardamom seeds
- Pinch saffron
- Pinch granulated sugar
- 2 tbsp (30 mL) milk
- 1/2 cup (125 mL) honey
- 1/3 cup (75 mL) icing sugar
- 1/4 cup (60 mL) lightly toasted slivered almonds or pistachios
Preparation
Mix yogurt with cardamom; place in sieve lined with double layer of cheesecloth or paper towel. Suspend over bowl and refrigerate overnight until drained to about half the volume. Discard whey.
In mortar with pestle (or using back of spoon in bowl) crush together saffron and sugar until fine powder. Scald milk in microwave or on stovetop; mix with saffron powder. Let cool. Place drained yogurt in mixing bowl; using electric mixer or whisk, beat in saffron mixture, honey and icing sugar until light and fluffy. (Make-ahead: Refrigerate for up to 2 days.) Sprinkle with almonds or pistachios.
Makes 8 servings.
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