Recipe courtesy of Anjum Anand
Total:
8 hr 30 min
Prep:
25 min
Inactive:
8 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

To serve

Directions

Line a large sieve with a double layer of paper towels. Place a bowl under the sieve and pour the yogurt into the sieve. Refrigerate for as long as possible to allow the liquid to drain off the yogurt. This will take a minimum of 5 to 6 hours. 

Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about 10 minutes using the back of a spoon to crush the saffron further into the milk. 

Remove the yogurt from the refrigerator (the liquid in the bowl below can be discarded). Transfer the yogurt to a medium mixing bowl. Sift the sugar into the thickened yogurt, then add the saffron milk and ground cardamom. Cover the bowl, and chill in the refrigerator. 

To serve, divide the yogurt among 4 bowls and garnish with the nuts, silver leaf, if using, and pomegranate seeds.

Cook's Note

*It is necessary to have a larger quantity of whole milk yogurt than of Greek-style yogurt because whole milk yogurt will lose more water when drained. . *Can be found at specialty Asian markets.

IDEAS YOU'LL LOVE

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Saffron Basmati Rice

Recipe courtesy of Sunny Anderson

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Lemony Yogurt Pound Cake

Recipe courtesy of Food Network Kitchen

Sweet Fresh Lima Beans

Recipe courtesy of Alzina Toups

Sweet Potato Hash

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking