Binny's Shrikhand

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.