Saffron and Cardamom Yogurt
1 pinch of saffron
1 tablespoon of milk (plant based, if vegan)
4 cups of yogurt (plant base works well too)
1/4 teaspoon of ground cardamom
1/8 teaspoon of nutmeg
1 cup of sucanat or powder sugar ( or to taste)
Soak the saffron in 1 tablespoon of milk for 10 mins. Put the yogurt in a bowl add the cardamom, soaked saffron and sugar. Mix together well serve fresh- keeps well for about 2 days in the refrigerator.
Excellent for Vata and Pitta
Kapha should have it occasionally with a pinch of ginger.