Plain yogurt (for chakka - that's what we call the strained yoghurt) - 2 lbs container (i used the organic kind this time), Sugar - (typical ratio: 1 cup chakka : 1 cup sugar - but adjust sweetness according to your own preference and sourness of yoghurt - I usually use a 1: 3/4 cup sugar - a little tanginess is desired) 1/4 tsp - nutmeg powder (best if freshly grated), Cardamom - crushed, 7-8 pods, Saffron threads (Keshar) - 2-3 generous pinches, some Charoli (for garnish - totally optional).
To make chakka (see pic here): Usually I strain the yoghurt overnight. Place a cheesecloth/thin soft towel or cloth in a strainer with a bowl underneath. Pour the yoghurt in it. Tie up the cloth and hang it (idea is to strain out all the water from the yoghurt) on a banana holder/your kitchen sink tap (keep a bowl underneath to catch the dripping water - my mom re-used this water to knead doug because it has lot of nutrients). The next day, place the strained yogurt and sugar in a bowl and mix it thoroughly. Typically I use a hand mixer - saves time and effort. When the sugar dissolves, add the nutmeg powder, crushed cardamom and saffron and mix again with a spoon. Served chilled. enjoy!!! PS: I did not have any charoli on hand this time :(
I am planning to enter this recipe to Chefinyou's : JFI- Saffron event.