Yoghurt Shirkani

Step 1/ 4

• ⅔ tbsp milk
• 8 leaves saffron

Soak saffron strands in warmed milk

Step 2/ 4

• 333⅓ g greek yoghurt (2%)
• 1⅓ tbsp sugar (extra fine)

• bowl

Add sugar to yoghurt and mix manually until smooth.

Step 3/ 4

• ⅛ tsp ground cardamom

Add the milk with soaked saffron, and the cardamom to the sweetened yoghurt. Stir until combined. Place in the fridge for around 30 min to chill.

Step 4/ 4

• 6⅔ g cashews (for garnish)
• 6⅔ g pistachios (for garnish)
• 4 slices mangoes

Serve Shirkani with mango slices and chopped cashews and pistachios. Enjoy!