500g greek yoghurt
1 teaspoon saffron threads
1 tablespoon warm milk
1⁄2 cup icing sugar
1⁄2 teaspoon green cardamom seeds, crushed
A handful of chopped pistachios
- Put the yoghurt in middle of a cheesecloth, tie the ends of the cloth and place in a colander over a large bowl in the fridge to chill overnight.
- The next day put the drained yoghurt into a bowl, mix in saffron, milk, sugar and cardamom.
- Garnish with a few saffron strands and chopped pistachios.