Ingredients:

2 cups full-fat yogurt (Greek yogurt or thick plain yogurt)
3 tablespoons honey or sugar (adjust to taste)
A pinch of Maa Kesar saffron strands
2 tablespoons warm milk
1 teaspoon ground cardamom
1 teaspoon vanilla extract (optional)
A pinch of salt
Chopped pistachios or almonds for garnish

Instructions:

1. Preheat the oven to 160°C (320°F).
2. Soak the saffron strands in warm milk for about 10 minutes to release their color and flavor.
3. In a mixing bowl, whisk the yogurt until smooth and creamy.
4. Add honey (or sugar), ground cardamom, vanilla extract (if using), salt, and the saffron-infused milk. Mix everything thoroughly until well combined.
5. Pour the mixture into small ramekins or an oven-safe baking dish.
6. Place the ramekins in a deep baking tray. Pour hot water into the tray until it reaches halfway up the sides of the ramekins (this water bath helps the yogurt bake gently).
7. Bake for 45-50 minutes or until the yogurt is set but still slightly wobbly in the center.
8. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.
9. Garnish with chopped pistachios or almonds just before serving.

Serving Suggestion:

Serve chilled as a refreshing dessert or a wholesome breakfast treat. The delicate saffron aroma combined with cardamom’s warmth creates a luxurious, comforting flavor that’s both exotic and soothing.