Curd | yogurt 1 cup Sugar 3 tblsp Milk 1/2 tbsp Saffron a pinch Cardamom powder a pinch Pistachios 5-6
In a big strainer or a muslin cloth put the curd and keep it aside for 3 hours. If keeping in a strainer keep a vessel below this for the water to get collected. I always use this method because the cloth one since we are hanging it outside will make the curd sour.
So you will get thick curd after 3 hours. Discard the water. Soak the saffron in warm milk for 5 minutes. Blanch the pistachios and chop them finely. Add the saffron milk , powdered sugar and cardamom powder to the thick yogurt.
Mix this gently and well. Do not mix too much as the thick curd will leave out oil. I used the fine sugar and so it get dissolved soon. You can powder the sugar and add too. Add the chopped pistachios. Keep little for garnishing. Adding now will give a nutty texture while eating. Transfer to serving bowls and garnish with pistachios and if needed a strand of saffron.
Keep this in the refrigerator for 30 minutes and serve chilled.
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