Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
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.
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