Greek Yogurt – 500 ml
Powdered Sugar – 6 tablespoon
Saffron strands – ¼ teaspoon
Cardamom powder – ¼ teaspoon
Almond - 1 tablespoon ( sliced)
Pistachio – 1 tabelspoon (chopped)
Warm milk – 1 tablespoon
Recipe:
- Place yogurt in muslin cloth. Tie up a knot and hang for 4-5 hours to drain out the excess water.
- Meanwhile soak saffron strands in warm milk.
- Transfer the hung yogurt in a big bowl.
- Add powdered sugar and whisk well till sugar dissolves.
- Now add sliced almond, chopped pistachio, soaked saffron and cardamom powder and mix well.
- Keep in fridge for at least 1 hour.
- Garnish with almond and pistachio.
