79 th in a series of base recipes for Chefs from a variety of michelin starred top kitchens, this one from an Indian Chef I worked with.
1 lb curd cheese
1/2 pint thick set yoghurt
15 pistachio nuts (blanched & sliced)
2 tablespoons crushed cardamon seeds
1 tablespoon rosewater
1/2 teaspoon ground saffron
Sugar to taste
Place curd cheese in a bowl and gradually mix in yoghurt until it blends to a coating consistency.
Add the rest of the ingredients.
Pour into serving dishes.
Chill & decorate as required.