Yogurt Sundae With Saffron And Pomegranate
serves 8
Instead of straining plain yogurt, you can use unstrained Greek yogurt. Pomegranate and kiwi add a festive touch, but you can substitute any fruit.
Read more about this recipe at Steamy Kitchen.
4 cups plain yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/2 pomegranate
2 kiwis
1 large pinch saffron strands
prep: 20 minutes
total: 20 minutes, plus 2-3 hours to strain yogurt
colander
cheesecloth
bowl
plate
small skillet
1. Line a large sieve or colander with cheesecloth. Place colander over a bowl. Place yogurt in colander to drain for 2 to 3 hours in the refrigerator. Discard liquids. Turn the yogurt into a bowl and mix in the honey, nutmeg and cardamom.
2. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate; once cool, finely crush strands with your fingers. Cut kiwi into small pieces and remove the seeds from the pomegranate.
3. Layer yogurt, fruit and saffron in dessert cups.
This recipe was adapted from Modern Indian Cooking by Vikas Khanna and Hari Nayak.
