4 Serves
73 Mins
Place the yogurt in a muslin cloth and hang it over a bowl to strain for at least one hour to remove excess whey, creating thick hung curd.
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IndianVitamin K
6 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
230 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
278 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
26 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a mixing bowl, whisk the hung curd until smooth, then incorporate the powdered sugar, saffron strands, and cardamom powder until well combined.
Transfer the mixture to a serving dish and refrigerate until chilled before serving.
16
g9
g34
g
Lebanese