- Thick natural yoghurt/thick curd-150gms
- Powdered sugar-1 1/2 tblsps
- Cardomom powder
- Saffron strands -few
- Food colour(optional)
- Warm milk -1 tblsp
Hang yoghurt in a thin or muslin cloth to remove water. I hung it in my kitchen wooden cupboard handle.
Keep a bowl below to catch the water.
keep it for 5 hours to drain out the water completely.
Take out the chakka (in Marathi for strained yoghurt) in a bowl.
Dissolve the saffron into the warm milk and also the food
colour in the same way if desired.
Mix powdered sugar,cardomom powder,and dissolved saffron.
Beat using a hand blender.
Serve chill with pistachios and almonds.Variation
Increase or decrease sugar for your taste.
With a hope having place in Meeta's big dining table, I am entering for What'sforlunchhoney.