Sweet saffron lassi

Method

1. Lightly toast the saffron strands in a small, clean frying pan. Cool, then grind to a powder in a pestle and mortar. Stir in the hot milk and leave to go cold. 
2. Tip the mixture into a liquidiser and add the cold, creamy milk, yogurt and cardamom powder. Then add the caster sugar according to taste. Blend together in a processor until slightly frothy. 
3. Pour into glasses over a few ice cubes and garnish with the chopped pistachios.