2 cups home made curd/ yogurt
1 cup powdered sugar
1/2 tspn nutmeg powder
1/2 tspn cardamom powder
1 tspn Saffron streaks (dissolved in tbsp of water or milk)
Crushed/ sliced nuts of your choice
1) Hang the curd in a muslin cloth or a fine strainer for 4-6 hours minimum. (I leave it overnight)
2) Take the thick curd (chakka) in a bowl and mix the rest of the ingredients.
3) Let it rest in refrigerator for a couple of hours before serving.
Tip – Use full fat milk for setting the curd. Do not skim the milk of its cream.
You can add flavors like mango puree to make what is known as Amrakhand. Reduce the quantity of sugar.