Cooking Instructions
- 1
Tie the yoghurt in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.
- 2
Transfer the drained yoghurt into a bowl. Add the sugar substitute and mix well.
- 3
Soak the saffron in warm milk, cool and add to the yogurt mixture. Mix well.
- 4
Add the nutmeg powder and cardamom powder; mix well and chill in the refrigerator.
- 5
Serve chilled, decorated with the almonds and pistachios.
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