12 December 2012,22:22 by

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Serves :

Preparation Time :
10 minutes

Preparation Method :

  • Turn the yogurt into a sieve lined with muslin and leave to drip over a bowl for about 5-6 hours.
  • Put the dried curd into a bowl and mix in the saffron. Add the sugar to taste.
  • Mix in the rosewater, until the mixture resembles thick cream. Cover and chill until required.
  • Transfer into individual bowls and decorate with the crushed cardamom seeds and chopped pistachios.


  • 1 kg natural yogurt
  • 2 teaspoon rosewater
  • 6 cardamom seeds, crushed
  • Few saffron strands
  • Castor sugar, to taste
  • 2 tablespoon pistachio nuts, shelled and chopped, to garnish

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