- Thick natural yoghurt/thick curd-300gm
- Powdered sugar-2 tblsps
- Cardomom powder
- Saffron strands -few
- Food colour(optional)
- Warm milk -1 tblspn
Hang yoghurt in a thin cloth to remove water.
keep it for 5 hours to drain out.
Take out the chakka (in Marathi) 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.
My Kakku gave a tip for measurement for sugar: one cup chakka-one cup sugar.