Indian Cardamom Yogurt Mousse

Cardamom and saffron perfume countless Indian sweets, from festive puddings to everyday yogurt desserts. This airy mousse folds whipped cream into smooth Greek yogurt, finishing with pistachios and a whisper of rose water.

Serves 4 · 15 min prep

Estimate for one serving

• 210 cal
• 14g protein
• 12g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 2 cups plain Greek yogurt
• 1/2 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 1 pinch saffron strands
• 1 tbsp warm milk
• 2 tbsp chopped pistachios
• 1/2 tsp rose water

Instructions

1. 1Bloom the saffron strands in the warm milk in a small bowl and set aside for a few minutes until the liquid turns golden and fragrant.
2. 2In a mixing bowl, whip the heavy cream with a hand mixer on medium-high speed until soft peaks form and the cream holds its shape without being stiff.
3. 3In a separate large bowl, stir the Greek yogurt until completely smooth and free of lumps.
4. 4Gently fold the whipped cream into the yogurt in two additions, using a spatula and sweeping from the bottom so the mixture stays airy.
5. 5Add the powdered sugar, ground cardamom, vanilla extract, rose water, and the bloomed saffron milk. Fold until the color is evenly pale yellow and no streaks remain.
6. 6Taste and adjust sweetness if needed by folding in a little more powdered sugar, keeping the texture light.
7. 7Spoon the mousse into four serving glasses or jars, smoothing the tops.
8. 8Cover and chill in the refrigerator for at least 1 hour so the mousse firms and the cardamom flavor blooms.
9. 9Just before serving, sprinkle chopped pistachios over each portion for crunch and color.
10. 10Serve cold straight from the fridge; the mousse keeps well covered for meal-prep up to 3 days.