1. Soak the saffron threads in the milk for about 1 hour. 2. Let the frozen yogurt thaw at room temperature until it melts, about 1 hour. 3. Mix in the saffron milk and ground cardamom and transfer to a medium freezer bowl or fluted cake pan. 4. Freeze until it becomes firm, 2-4 hours. 5. To serve, set at room temperature 5-7 minutes or dip in a bowl of hot water. 6. Invert onto a platter, remove the pan and garnish with the toasted nuts and fruits and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
