Boil and cool the milk till warm. Set the warm milk into curds. When firmly set spread onto a thin muslin cloth and hang till all the water has drained out completely. This takes about 5-6 hours. The curds should be absolutley dry and grainy. This is the Chakka. Smoothen out the chakka with a spoon or spatula.
Into the chakka, add the sugar and beat well till it attains a creamy texture. Soak the saffron in warm milk and stir into the sugar-yoghurt mixture. Add the cardamom powder.
Serve chilled garnished with almond and pista slivers.
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Serves: 8
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Time: 30 mins.
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State: Maharashtra | Submitted by: System
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