Back to 6 servings 4 cups full-fat plain yogurt, preferably Greek-style or hung curd; not sour 1 cup powdered sugar, sifted; add more to taste 10 saffron strands, about a generous pinch 1 tablespoon warm milk, for steeping the saffron 0.5 teaspoon green cardamom powder, freshly ground if possible 1 teaspoon rose water, optional 2 tablespoons chopped pistachios, plus more for garnish 2 tablespoons chopped almonds edible silver leaf (varak), optional, for garnish
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1 Step 1: Line a strainer with 3 to 4 layers of cheesecloth or muslin set over a deep bowl. Pour in the yogurt, gather the cloth and tie it into a bundle.2 Step 2: Hang the bundle over the sink or in the refrigerator for 6 to 8 hours, or overnight, until the curd is thick like cream cheese and the whey has drained off.3 Step 3: Soak the saffron in 1 tablespoon of warm milk for about 15 minutes until the liquid turns deep yellow.4 Step 4: Transfer the drained curd to a bowl and beat until smooth and free of lumps.5 Step 5: Gradually whisk in the powdered sugar for 5 to 7 minutes, until it dissolves and the mixture looks glossy.6 Step 6: Stir in the cardamom, the saffron liquid and the rose water if using. Taste, add more sugar if needed, and whisk for 2 to 3 minutes more.7 Step 7: Cover and refrigerate for at least 1 hour so the flavors meld.8 Step 8: Spoon into serving bowls or one large dish and garnish with pistachios, almonds and silver leaf if using.getsaucepan.com/r/a6bdf0de-6c9d-5ed7-86f4-7ec85f6d59e1
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