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3 cups plain Balkan-style yogurt, 5.9 per cent milk fat
1/4 cup milk
2 generous pinches saffron threads, crumbled
1/3 cup granulated sugar
1/2 tsp cardamom
2 ripe mangoes, peeled
To thicken yogurt, line a sieve with cheesecloth, a new reusable kitchen cloth or paper towels. Place over a bowl. Scrape in yogurt. Cover and leave at room temperature at least 3 hours or refrigerate overnight. Discard liquid in bowl.
Pour milk into a small saucepan set over medium heat. Sprinkle in saffron. Bring to a boil, stirring occasionally. Remove from heat. Or pour milk into a small microwave-safe measuring cup. Sprinkle in saffron. Microwave, uncovered, on high until hot, about 45 seconds. Refrigerate to cool. If making ahead, refrigerate, covered, overnight.
In a medium-size bowl, stir thickened yogurt with sugar and cardamom. Stir in saffron milk. Taste. Add more cardamom, if needed. Slice mango pulp from pits, then slice into 1/2-inch- (1-cm-) wide pieces. Serve in shallow bowls topped with saffron yogurt. Sprinkle with pomegranate seeds or pistachio slivers, if you wish. Any leftover yogurt will keep well, covered and refrigerated, up to 4 days.
Calories 247, Protein 9.1g, Carbohydrates 42.7g, Fat 5.5g, Fibre 2.1g, Sodium 650mg.
Served with mangoes, Meena Pathak's favourite fruit, this thick, sweet yogurt cream with its underlying flavours of saffron and cardamom is the perfect ending to a spice extravaganza.