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Thursday, May 28, 2009


Sirkand offers a perfect finish to an Indian inspired meal. Here's a recipe that a student sent to me.

20 ounces yogurt
1 cup sugar
pinch of saffron
1 tablespoon rose water
¼ teaspoon cardamom
1 tablespoon chopped almond
1 tablespoon chopped pistachio

Hang yogurt over night in cheese cloth to drain whey and form curd. Add saffron to rose water and let sit for 10 minutes. Mix yogurt curd with sugar, cardamom, and rose water with saffron. Place into small serving cups and top with chopped nuts.

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