- 1/ 2 cup condensed milk
- 1 cup whole milk
- 1 tsp powder green cardamom
- 1 cup Greek yogurt
- 4 tablespoon crushed pistachios
- 2 tablespoon crushed dried rose petals
- 1 tsp rose water
Heat oven to 350º.
Strain the yogurt. Pour yogurt on a strainer set on a bowl and let it sit for 20 mins or so till all the water drains out.
Mix together in a bowl: milk, condensed milk, yogurt and beat on a medium speed for 1 min till the mixture is smooth. Add 2 tbsp chopped pistachios (reserve 2 tbsp for garnish) and rose water. Stir to combine.
Pour mixture into 2 ovenproof bowls. Put bowls onto baking tray. Fill the tray with water halfway up to the bowls.
Bake in the middle rack for 50 mins. Cool and refrigerate for a few hours till it sets well. Serve with the rest of the crushed pistachios and the rose petals.