Manju Mahli’s easy version of this Indian dessert makes a wonderful dip for strawberries - the saffron turns the dessert a beautiful shade of pale yellow gold.
- 3-4 saffron strands
- 4 tbsp milk, warmed
- 150g/ 5oz Greek-style yoghurt or low-fat crème fraîche
- 1 tbsp cream
- 1 tsp clear honey
- pinch ground nutmeg
- punnet of strawberries
Place the saffron into a cup with the milk and leave it to soak for a couple of minutes
Whisk together the yoghurt (or crème fraîche), cream, honey and nutmeg in a separate bowl.
Gently stir the milk and saffron into the yoghurt mixture.
To serve, place the strawberries into the dip.