Tuesday, November 24, 2009


Simply love to make this no cook- no fuss maharashtrian dessert, typically enjoyed with poori. We always made this for Gudhi Padwa which is the first day of the Marathi Calendar. This festival is supposed to mark the beginning of Vasant rutu (Spring season). It typically falls at the end of March or the beginning of April, when the weather starts gets hotter, hence its the best time to enjoy this cool and refreshing dessert :)

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.

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