Yellow yogurt dessert
Ingredients
- Yogurt: 4 cups (Greek / full fat)
- Saffron threads: 1/4 teaspoon (crushed)
- Saffron threads: 1/4 teaspoon (whole)
- Green cardamom: a teaspoon
- Sugar: half a cup
How to prepare
- Cover a large strainer with paper towels, covering the sides, and place in a large bowl.
- Put the yogurt in a strainer and let it drain in the fridge for at least 8 hours and up to 12 hours.
- Dump the drained liquid into the bowl, and use the yogurt after it's very thick - like the thicker, richer Greek yogurt.
- Transfer the yogurt to a large bowl and mix with the saffron powder, cardamom and sugar until the yogurt turns pale yellow.
- Put the remaining unground saffron threads over the yogurt, unmixed, and refrigerate for at least 2 hours and up to 8 hours before serving.
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