The recipe: Enough for 2 large servings or 4 small servings.
Ingredients
Greek yoghurt 3 cups
Icing sugar 3 tbsp.
Pomegranate syrup 3 tbsp. plus some for garnish
Pistachio chips 1 tbsp.
Pomegranate seeds 1 tbs.
Cardamom powder 1/2 teaspoon
Mint leaves for garnish
Place the colander on a bowl. Place the cheesecloth on the strainer and pour the yoghurt on top. Tighten the cloth around the yoghurt and leave the water to drain for a few hours. Collect the thick yoghurt in a bowl.
Add the sugar, cardamom powder and 3 teaspoons of pomegranate syrup.
pomegranate syrup to this yoghurt mixture. Whisk until evenly combined.
Divide into serving bowls and chill in the fridge for a few hours. Top with a few pistachio wedges, pomegranate seeds, a few spoonfuls of
a few spoonfuls of pomegranate molasses and a sprig of mint.
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