1 3/4 pints (28 ounces) whole milk yogurt or 1 pint (17 1/2 ounces) Greek-style yogurt* (See Cook's Note)
Milk, for infusing
1/2 teaspoon saffron threads
6 to 8 tablespoons icing sugar (confectioners')
1/4 teaspoon freshly ground green cardamom seeds
2 tablespoon chopped unsalted pistachios
2 tablespoon flaked or sliced almonds
Edible silver leaf*
*It is necessary to have a larger quantity of whole milk yogurt than of Greek-style yogurt because whole milk yogurt will lose more water when drained. . *Can be found at specialty Asian markets.
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