HEAVENLY SAFFRON YOGHURT PUDDING
My friend and colleague Suneeta Vaswani, Indian cooking teacher and cookbook author, resident in Houston, gave me this recipe and it is indeed heavenly. Serve it with fresh fruit. In winter it is divine with tamarillos. It can be made up to two days in advance and refrigerated. Add pistachios just prior to serving and accompany with a crisp biscuit.
520g (2 cups) plain non-fat yoghurt
1/2 tsp to 1 tsp dried saffron threads
1 + 1/2 tsp hot milk
100g (1/2 cup) castor sugar
20g (3 tbsp) chopped pistachios
- Place yoghurt into a sieve lined with muslin. Pull up the four corners of the muslin and tie with a piece of string. Hang string from a wooden spoon over a large jug and refrigerate five hours or overnight till the liquid has drained and yoghurt is thick and creamy.
- Place saffron in a small cup or bowl and cover with hot milk. Leave to steep for 15 minutes.
- Transfer drained yoghurt to a large bowl and gradually beat in sugar with a wooden spoon or spatula until smooth and lump-free. (Do not put in food processor or blender.)
- Drain saffron, retaining milk and discarding saffron. Add strained saffron milk and mix well.
- Spoon into individual dishes. Chill for several hours, or overnight, andsprinkle with pistachios before serving. Serve with Macerated Tamarillos and Hazelnut Crisps.