Equipment
Ingredients
Dairy
- 500 g plain whole milk greek yogurt
- 15 ml milk, warm
Sweetener and Spices
- 100 g powdered sugar, sifted
- ⅛ g saffron strands
- 2 g green cardamom powder
Garnish
- 15 g pistachios, finely chopped
Nutrition (per serving)
Method
Place a strainer over a mixing bowl and line it with a double layer of cheesecloth. Pour the Greek yogurt into the cloth, gather the edges together, and gently squeeze to release the initial liquid. Place a heavy weight on top and refrigerate for 2 hours to drain the whey completely, creating a thick base called chakka.
In a small bowl, combine the milk, warmed to about 40°C/105°F, and the saffron strands. Stir gently and let it steep for 10 minutes to extract the vibrant golden color and delicate floral aroma.
Transfer the thick, strained yogurt to a clean mixing bowl and discard or save the liquid whey. Sift in the powdered sugar to avoid any clumps. Whisk vigorously for 5 minutes until the mixture transforms into a completely smooth, airy, and velvety pudding.
Fold the saffron infused milk and green cardamom powder into the sweetened yogurt. Continue folding gently until the spice is fully incorporated and the yogurt takes on an even pale yellow tint with beautiful red streaks of saffron.
Cover the mixing bowl tightly and chill in the refrigerator for at least 2 hours to allow the cardamom and saffron flavors to properly meld and deepen. Serve chilled in small bowls, generously garnished with the finely chopped pistachios.
Chef's Notes
- Do not discard the highly nutritious whey drained from the yogurt; it is rich in protein and works wonderfully for kneading chapati dough, boiling rice, or blending into smoothies.
- For an extra indulgent restaurant-style texture, fold in a single tablespoon of heavy cream or fresh milk malai during the final whisking stage.
- Gently rubbing the delicate saffron strands between your fingers before dropping them into the warm milk will help release a greater amount of their essential oils and vibrant color.
- Never substitute standard granulated sugar for powdered sugar in this recipe. Granulated sugar takes too long to dissolve into cold yogurt and will slowly release water, destroying the thick consistency.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the yogurt from absorbing savory refrigerator odors.
