32 ounces
plain full-fat Greek yogurt1 ½ cups loosely packed confectioners’ sugar1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus ⅓ cup for garnish, roughly chopped1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped¼ teaspoon cardamom powder
Beskrivning
Serves 6 to 8
PREPARATIONPut yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).
Hej i solen. Fredag. Och inte vilken fredag som helst – jag går på semesteeeeer. ) Har jobbat galet mycket den här veckan så det ska bli extra skönt att komma hem ikväll
Den här kycklinggratängen gjorde jag härom veckan och den är fantastisk god. OCH lättlagad. receptets ursprung vet jag dock inte, hittade det sparat på mitt usb minne
One of the things I love most about the way internet connects people and cultures all over the world are all the new types of food we’re introduced to – like sweet potato pie
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