As if yoghurt didn’t need any more persuasion to eat! Fragrant and tinged with a honey, golden glow, this dessert feels lavish, and spoiling.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Very simply, crack the cardamon pod, rub the seeds into the yoghurt, and add saffron. Mix to combine and allow to infuse for at least an hour, or even better, overnight. The longer you leave it to infuse, the more yellow and fragrant it will be.
Enjoy as it is, or use the suggested additions for an extra lush dessert.
Bon app! R
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