3tablespoonsof your favourite slivered nutsI used pistachios and almonds
few saffron strands and crushed cardamom seedsoptional
Instructions
Place 2 large square cheesecloths in a large bowl. Place yogurt on the cheesecloth, gather the open edges and tie them up to form a pouch. Hang this yogurt pouch from the tap over your sink to drain the liquid out into the bowl.
Another way to drain yogurt is to place the cheesecloth in a mesh bowl/colander. Place the colander inside a large bowl. Place yogurt on the cheesecloth, gather the edges and tie a pouch. Place a heavy weight on top of the yogurt. Whatever liquid drains out will collect in the bowl below the colander and you will be spared a mess. You might need to drain the bowl from time to time. See How To Make Hung Yogurt for photos of the process.
After 4 hours, untie the pouch and scoop the drained yogurt into a medium bowl. Add the honey and nuts. If you are adding saffron and cardamom, they would go in the bowl now. Stir gently with a wooden spoon until thoroughly mixed. Cover and chill in the fridge for at least 2 hours before serving.