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- 3 liters yoghurt
- 150 ml milk
- 1 heaping coffee spoon saffron threads
- 20 pods cardamom
- 400 grams confectioner's sugar
- 1/4 coffee spoon ground nutmeg
- 2 soup spoons whipping cream, not whipped
- Put a white cotton cloth in a colander, and put the yoghurt in the cloth. Let the water seep out of it until it becomes thicker, depending on the yoghurt, how you like it, and how much time you have.
- Heat the milk almost to boiling. Separate the saffron threads with your fingers and let them soak in the hot milk at least 1/2 hour.
- Grind the cardamom seeds, first throwing away the outer pods.
- Give the cloth holding the yoghurt one last squeeze, then fold the yoghurt out into a large bowl.
- Add all of the other ingredients to the yoghurt. Stir vigorously.
- Rechill in the refrigerator at least one hour to let the flavors blend.
- Serve cold.
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