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Nutritious tasty thick creamy yogurt, musky saffron and nuts

Sweet Saffron Yoghurt

 Course: Dessert or Breakfast

 Cuisine: Indian

 Prep Time: 5 minutes

 Cooking Time: 5 minutes

 Serves: 4-5 People


  • 500 g good-quality Greek yoghurt
  • 2 tsp milk
  • 5 1/2 tsp icing sugar
  • 1 tbsp cardamom pods
  • 3 tbsp flaked almonds
  • 1 tbsp slivered pistachios (optional)
  • a couple of handfuls of pomegranate seeds or berries
  • 8-10 saffron strands


  1. Line a large sieve with a double layer of muslin or good quality paper towel. Place over a large bowl and pour in the yoghurt. Cover with plastic wrap and refrigerate for 3 hours to drain and thicken.
  2. Heat the saffron in a small saucepan over low heat for 20 seconds, add the milk and simmer until reduced to about 1 tablespoon. Remove from the heat and stand to infuse for 10 minutes.
  3. Remove the seeds from the cardamom pods and crush them using a pestle and mortar.
  4. Discard the liquid at the bottom of the yoghurt bowl, wipe the bowl and add the yoghurt. Sift in the icing sugar, then stir in the saffron milk, ground almonds and stir to combine well. Serve immediately or cover and refrigerate for 30 minutes or until well chilled.
  5. To serve, scatter with pistachios and fruit if using. The colour will continue to develop in the saffron as it sits.

Enjoy this healthy recipe for a breakfast or as a dessert! Please tag me on Facebook or Instagram @saffrona.saffron so I can take a look and give you a thumbs up!

Keyword Healthy breakfast, Dessert, Thich yogurt, How to use Saffron, weight loss diet

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