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1 cup dry white wine
1 cup sugar
1 teaspoon cardamom powder
4 cups drained (hung) yoghurt
A few saffron threads
1 teaspoon sliced pistachios
METHOD | Combine wine with sugar and cardamom in a frying pan and cook over medium heat till the sugar dissolves. Bring the mixture to a boil, stirring occasionally, till the syrup thickens to a consistency just thinner than honey. Remove from heat and lower the temperature by half.
In a bowl, whisk the drained yoghurt, pour in the warm wine syrup and stir to mix. Place in a refrigerator to chill. Serve chilled, garnished with saffron threads and sliced pistachios.
(A Cordon Bleu chef and cookbook writer, Mumbai-based Michael Swamy has trained under Michelin-starred chefs.)
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