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. 

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