J. Inder Singh Kalra

Kesari Dahi

Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      9 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

There isn’t a better way to start a hot summer’s day than with a bowl of this saffron-flavoured yoghurt.

Ingredients

  • 1 litre/4 cups Milk (full fat)
  • 80 g/⅔

Method

Preparation

THE MILK: Boil until reduced by half (reserve 30ml/2 Tbs) and keep aside. When it is warm, add sugar and stir until dissolved.

THE SAFFRON: Dissolve in the reserved milk while it is still warm.

THE ALMONDS: Blanch, cool, remove the sk