Saffron and Cardamom Yogurt Recipe
1 kg thick Greek yogurt
150 g castor sugar
Pinch of saffron threads, infused in 1 tablespoon warm milk
1 teaspoon green cardamom powder
slivered blanched almonds
slivered pistachio nuts
Put the thick yogurt in the middle of a muslin cloth, draw up the corners and tie together, then suspend over a bowl in a cool place for 2-3 hours to drain off the excess liquid from the yogurt.
Tip the drained yogurt into a clean bowl, add the sugar, saffron and cardamom and whisk lightly to combine. Spoon the yogurt into small bowls and refrigerate for 1 hour before serving.
Top with almonds and pistachio slivers to serve.