I am super excited to be on NPR’s ALL THINGS CONSIDERED today with guest host Guy Raz discussing saffron. I spent some time with him in the kitchen cooking up a saffron carrot soup and this lovely saffron yogurt dessert featured here. I hope you will all tune in. Would love to hear your comments.
Here is the text for the show —Click here for the text and audio ( coming soon)
, going to post the audio when it goes on.
Indian yogurt pudding with saffron
Adapted from Modern Spice by Monica Bhide (Simon & Schuster, 2009)
1quart plain yogurt
¼ -1/2 cup granulated sugar (or to taste) or honey
2 tablespoons ricotta
1/2 teaspoon saffron threads, steeped in 2 tablespoons warm milk/cream
Garnish: Saffron Threads
- To prepare yogurt cheese, place a colander over a medium bowl. Line the colander with several layers of cheesecloth. Place yogurt in cheesecloth. Refrigerate at least 8 hours, until whey has drained out (overnight works best).
- Spoon yogurt cheese into a clean bowl. (You can discard the whey.) Add granulated sugar and ricotta. Mix well with a spatula or hand-held blender. Adjust sugar to taste, adding up to 1 tablespoon more.
- Blend the saffron and milk into the yogurt mixture.
- Chill at least an hour.
- To serve, spoon the yogurt cheese mixture into serving cups and garnish with saffron.. Yield: 4 servings (serving size ½ cup per person)
Variation – you can also top with plain, unsalted sliced pistachios. You can also garnish with pomegranate arils, strawberries, kiwi slices and more.