How to make it

  • Pour yoghurt into cheesecloth and press lightly to strain the water.
  • Put it in a strainer [leave in cheesecloth] over a bowl and leave in a fridge for 6-8 hours.
  • Melt saffron in milk.
  • Add sugar, cardamom, saffron to the yoghurt and mix well.
  • Mix in crushed almonds and pistachios. Leave some for decorating.
  • Serve chilled.

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