Saffron Cardamom Shrikhand with Pistachios

What you need

• 1 kg (2 lb) plain full-fat yogurt
• 150 g (1 1/4 cups) powdered sugar
• 1 pinch saffron threads, a generous pinch
• 2 tbsp warm milk
• 1 tsp ground green cardamom, seeds from about 8 pods
• 2 tbsp pistachios, thinly sliced
• 1 tbsp almonds, thinly sliced, optional

Method

Restated from the original video

1. 1

   Line a sieve with a double layer of muslin or cheesecloth and set it over a deep bowl.

2. 2

   Spoon in the yogurt, gather the cloth into a bundle and twist the top to squeeze out the first of the whey.

3. 3

   Weigh the bundle down with a plate and something heavy and refrigerate for 8-12 hours, tipping away the whey now and then. The yogurt should be thick and dense, like soft cheese.

4. 4

   Soak the saffron in the warm milk for 15 min until the milk turns a deep golden yellow.

5. 5

   Turn the strained yogurt out into a clean bowl and add the sugar.

6. 6

   Beat with a spatula until completely smooth and glossy, 5-8 min.

7. 7

   For a silkier finish, push the mixture through a fine sieve to remove any lumps.

8. 8

   Stir in the cardamom and most of the saffron milk.

9. 9

   Spoon into a serving bowl and drizzle over the rest of the saffron milk.

10. 10

    Scatter the pistachios and almonds on top.

11. 11

    Cover and chill for at least 1 hour, then serve cold.

Imported from sanjanafeasts.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.