A Regional Treasure
This beloved dessert from Gujarat and Maharashtra showcases how simple ingredients—yogurt, sugar, cardamom—can create extraordinary results when handled with care.
Components
- 1 litre full-fat natural yogurt
- 200g powdered sugar (adjust to taste)
- ½ teaspoon freshly ground cardamom
- Large pinch saffron threads
- 2 tablespoons warm milk
- Sliced almonds and pistachios for garnish
Method
- Strain Yogurt: Line a fine sieve with muslin cloth. Pour in yogurt and suspend over a bowl. Refrigerate 3-4 hours or overnight until thick and all whey has drained.
- Bloom Saffron: Soak threads in warm milk for 10 minutes until fragrant and deeply colored.
- Combine: Transfer hung yogurt to large bowl. Add powdered sugar gradually, whisking until smooth and fluffy.
- Flavor: Fold in cardamom and saffron milk gently.
- Chill: Refrigerate minimum 1 hour to allow flavors to meld.
- Serve: Portion into small bowls, garnish generously with sliced nuts.
Tip: The quality of yogurt matters—use thick, creamy full-fat variety for best results.
