SWEET YOGURT WITH SAFFRON AND PISTACHIOS (SHRIKHAND)

The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook. Time doesn't include draining the yogurt overnight.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  cups yogurt
• 1  teaspoon saffron thread
• 1  tablespoon  warm milk
• 1⁄2 cup sugar (superfine)
• 1⁄2 teaspoon  green cardamom seeds, crushed
• 10  pistachios, chopped

Directions

1. Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency.
2. Combine saffron and milk and let steep for 30 minutes.
3. Put drained yogurt into a bowl; stir in saffron mixture and sugar.
4. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.