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Shrikhand (Yoghurt with Saffron)

ingredients

600 ml (1 pt) yoghurt
1/4 tsp saffron
15 ml (1 tbsp) warm milk
100 g (4 oz) castor sugar
20 g (2 tbsp) pistachio nuts, skinned and chopped

method

1. Put the yoghurt in a muslin bag and hang it up for 4 - 5 hours to get rid of the excess water.

2. Soak the saffron in the milk for 30 minutes.

3. Whisk together the drained yoghurt, sugar and saffron milk till smooth and creamy.

4. Put in a dish and garnish with the nuts.

5. Chill until set. Any seasonal fruit may be added while whisking.

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