Blend yogurt and condensed milk together, using a hand blender or whisk.
Pour it into a bake proof bowl. We poured it into small ramekins and we got about 6.
The ramekins need to be cooked in a water bath. To create a water bath, place the ramekins in a large baking tray (we used a foil tray), and place in the oven. Very carefully fill with hot water upto 3/4 height of the ramekins. Be careful not to burn your hands, or spill water in the curd!
In the meanwhile soak the saffron strands in warm milk.
After 25 minutes, open the oven carefully and top the contents of each bowl with a little soaked saffron milk, and place one cardamom on top. Breaking the pod a little, but without removing the seeds helps in releasing flavours.
Again bake for ten minutes.
Remove from the oven, cover with cling film and chill for few hours, (but best results are to chill overnight) before serving.
Ingredients: Greek yoghurt - 1/2 kilo (If you don't have greek yoghurt, hang curd in a muslin cloth and allow all the water to drip off (at least 2 - 3 hours)
Sweetened condensed milk - 1 tin
Milk - 2 tbsps
Saffron strands - a generous pinch
Dry roasted whole cardamoms - a few