Ingredients
• Saffron (kesar) a generous pinch
• Yogurt 1 kilogram
• Sugar substitute sucralose 1/3 cup
• Warm milk 2 tablespoons
• Nutmeg powder a pinch
• Green cardamom powder 1/4 teaspoon
• Almonds,blanched, peeled and sliced 5-6
• Pistachios,blanched, peeled and sliced 8-10
Method
Tie the yogurt in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.
Transfer the drained yogurt into a bowl. Add the sugar substitute and mix well.
Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.
Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator.
Serve chilled, decorated with the almonds and pistachios.
• Saffron (kesar) a generous pinch
• Yogurt 1 kilogram
• Sugar substitute sucralose 1/3 cup
• Warm milk 2 tablespoons
• Nutmeg powder a pinch
• Green cardamom powder 1/4 teaspoon
• Almonds,blanched, peeled and sliced 5-6
• Pistachios,blanched, peeled and sliced 8-10
Method
Tie the yogurt in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.
Transfer the drained yogurt into a bowl. Add the sugar substitute and mix well.
Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.
Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator.
Serve chilled, decorated with the almonds and pistachios.
No comments:
Post a Comment