Ingredients:

  • 4 cups (950ml) full-fat plain yogurt
  • 3/4 cup (150g) powdered sugar, sifted
  • 1/2 tsp (1g) ground cardamom powder
  • 1 pinch (0.1g) saffron threads
  • 1 tbsp (15ml) warm milk
  • 1 tsp (5ml) rose water
  • 2 tbsp (15g) sliced almonds, toasted
  • 2 tbsp (15g) sliced pistachios, toasted

Instructions:

  1. Line a colander with a double layer of cheesecloth.
  2. Pour in the full-fat yogurt and tie the corners of the cloth tightly.
  3. Place the colander over a deep bowl to catch the whey.
  4. Refrigerate for 12 to 24 hours. The yogurt is ready when it has a thick, spreadable consistency similar to cream cheese and no longer drips.
  5. Combine saffron threads with 1 tbsp (15ml) of warm milk in a small cup and let it steep for 10–15 minutes until the milk turns a deep golden yellow.
  6. Transfer the thickened yogurt (chakka) into a mixing bowl.
  7. Whisk the curd vigorously for 2 minutes until it looks smooth and glossy.
  8. Slowly fold in the sifted powdered sugar and cardamom powder.
  9. Pour in the saffron-infused milk and rose water.
  10. Beat the mixture on medium speed (or whisk by hand) until the sugar is fully incorporated and the texture is velvety.
  11. Transfer the mixture to an airtight glass container, smooth the top with a spatula, and refrigerate for at least 2 hours to let the flavors meld.
  12. Garnish with toasted almonds and pistachios before serving.