Shrikhand with Pomegranate

Recipe Ingredients:

1 liter natural yogurt

1/4 tbsp saffron threads

2 tbsp milk

55 gm sugar

seeds from 2 cardamom pods

2 pomegranates

How to Prepare:

Line a sieve set over a bowl with a piece of muslin large enough to hang over the edge. Add the yogurt, then tie the corners of the muslin into a tight knot and tie them to a tap. Leave the bundle to hang over the sink for 4 hours, or untill all the excess moisture drips away.

Put the saffron threads in a dry saucepan over a high heat and toast, stirring frequently, untill you can smell the aroma. Immediately tip them out of the pan. Put milk in the pan, return the saffron threads and warm just untill bubbles appear around the edge, then set aside and leave to infuse.

When the yogurt is thick and creamy, put in a bowl and stir in the sugar, cardamom seeds and saffron mixture and beat untill smooth. Taste and add extra sugar, if desired. Cover and chill for at least 1 hour, untill well chilled.

Meanwhile, to prepare the pomegranate seeds, cut the fruit in half and use a small tablespoon or your fingers to scoop out the seeds. Serve yogurt into serving plates and add the pomegranate seeds.