Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This is yet another milk-based recipe. It is traditionally made by straining yoghurt and flavouring it with saffron and cardamom to give a thick, rich, creamy dessert.


  • ½ teaspoon saffron strands
  • 3 cardamom pods
  • 250 ml (


Soak the saffron in 1 teaspoon boiling water. Remove the cardamom seeds from the pods and coarsely crush them in a spice grinder or pestle and mortar.

Put the yoghurt, sugar, cardamom and saffron in a bowl and beat until well mixed. Divide among four bowls and refrigerate before serving. Serv