Cardamom Shrikhand

Step 1

Place the cardamom pods on a cutting board and press down firmly with the flat side of a knife until the pods crack open and release their seeds inside.

Step 2

Pour the 2 tablespoons of milk into a small bowl and add the saffron threads, then let them sit for 2 minutes so the saffron softens and colors the milk yellow-gold.

Step 3

Pour the Greek yogurt into a medium bowl and add the condensed milk, then stir with a wooden spoon or whisk until the mixture is smooth and uniform with no white streaks.

Step 4

Pour the saffron-infused milk (threads and all) into the yogurt mixture and stir to combine, scraping the bottom and sides of the bowl with your spoon.

Step 5

Remove the cardamom seeds from the cracked pods and discard the empty shells, then crush the seeds finely with the back of a spoon against the cutting board until they look like coarse sand.

Step 6

Stir the crushed cardamom seeds into the yogurt mixture, then taste and add a tiny pinch of salt if it feels too sweet—only 1 or 2 grains.

Step 7

Roughly chop the pistachios into pieces the size of small peas by placing them on a cutting board and striking them with the flat side of a knife several times.

Step 8

Divide the shrikhand into four serving bowls and sprinkle the chopped pistachios evenly over the top of each bowl.

Step 9

Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours before serving.