Categories: pudding- custard- mousse- flan

Ingredients

• 6 cups plain yogurt
• 1/2 cup superfine sugar
• 1 Tbsp. skinned pistachio nuts, chopped
• 2 tsp. chironji nuts, hazel nuts, or almonds, chopped
• 1/4 tsp. cardamom powder
• Pinch of saffron threads, soaked in a little hot milk

Directions

1. Put the yogurt into a large sieve or colander lined with wet cheesecloth and allow to drain for 6 to 8 hours, until it is relatively firm. Sprinkle the drained yogurt with sugar, stirring to dissolve it, then push the mixture through a fine sieve to obtain a silken smooth texture.
2. Add half of the pistachios, the chironji nuts, cardamom, and saffron (or mango pulp, if preferred). Mix and chill before serving garnished with the remaining pistachios. Additional saffron can be used (sparingly-it is expensive) for garnish if desired.

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