This is a favourite Indian dessert especially from Western states like Gujarat and Maharashtra. It is a must have sweet dish, eaten mostly as part of main course along with puris ( fried and puffy wheat bread) at weddings and festivals in many communities. I love to eat this dish as is (without bread) , whether its a festival or not and especially while we are away from our home land this luscious saffron yogurt makes any day a celebration.
Its Mahavir Jayanti today ( Jain Festival) and I had to stirr up this dessert to celebrate the day.
Ingredients ( makes 4 bowl)
- Plain yogurt made out of 1 litre low fat milk ( or get ready made plain low fat yogurt)
- 1 cup sugar
- 1 tsp roasted and powdered/pounded saffron
- 1/2 tsp cardamon powder
- 5-8 raosted and slivered pistachios for garnish
- 5-8 raosted and slivered pistachios for garnish
Alternate flavours
- Saffron and roasted almonds
- Mango pulp instead of saffron and cardamon
Steps
- Take a muslin cloth, place yogurt in the center and tie the ends of the cloth.
- Hang this cloth bag somewhere in the kitchen so that the water from the yogurt can easily strain out. Hang it for atleast 5 - 8 hours. You can also keep it overnight.
- After hanging you will get a heavy yogurt ( In India we also call it chakka, it is also yummy to eat it as is, with sugar or topping on fruits )
- Now take a big strainer and put a serving bowl below it. Add the heavy yogurt, sugar, saffron and cardamon powder in the strainer and start to slowly mix it while putting a gently pressure so that the mixture goes through the strainer.
- Taste the mixture below and add more sugar if you prefer.
- Chill it in the fridge for few hours for better taste.
- Garnish with chopped pistachios.
yumm!
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