Serves: 4
Total Calories: 180
1. Put the yogurt in a colander lined with 3 layers of cheesecloth, set within another bowl. Refrigerator overnight to allow the whey to drain from the yogurt. It should be reduced by half. Discard the whey.
2. Transfer the drained yogurt to a serving bowl, and add the sugar, saffron, cardamom, and rose essence. With an electric mixer, whip the yogurt until well mixed, about 1 minute. Add half the pistachios and, using a spoon, mix well. Refrigerate at least 1 hour to allow the saffron to release its color and fragrance. Garnish with the remaining pistachios and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yogurt Mousse with Saffron recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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