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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)
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!