- Shortbread biscuits
- 3 cups Daima thick yoghurt (plain)
- 1 tbsp. saffron infused in 3 tbsp. milk
- 1/2 tsp. cardamom powder
- 1/2 cup icing sugar
- Chopped Pistachios, for garnishing
Layer a muslin cloth over a sieve and pour yoghurt into it.
Squeeze the access water out and depress the muslin cloth with a heavy object. Leave for 1 hour.
Transfer the yoghurt from the muslin cloth to a bowl.
Add saffron milk, cardamom powder and icing sugar. Whisk until the mixture gets light and fluffy.
Layer crushed shortbread biscuits in a wine glass. Top it with some chopped pistachios.
Add a layer of sweetened yoghurt and garnish with pistachios. Serve chilled.