Hang up the yoghurt in a clean muslin or cotton cloth overnight. Discard the whey. Soak the saffron in the milk. Place the drained yoghurt in a bowl. Add the sugar and beat until blended. Add the saffron to the yoghurt and blend. Put into four serving bowls. Sprinkle with the nutmeg, cardamom, pistachios, raisins and chirongi. Serve chilled.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2mg||1 %|
|Sodium 29.7mg||1 %|
|Potassium 180.3mg||5 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 72.2g|
|Protein 2.5g||4 %|
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Calories per serving: 296
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