Shrikhand

To prepare chakka, place 1 kilogram of fresh full-fat plain yogurt in a muslin cloth. Tie the cloth securely and hang it over a deep bowl for at least 4-6 hours, or until all the whey has completely drained, resulting in thick, creamy chakka.

In a small bowl, gently warm the milk. Add the saffron strands to the warm milk and let them steep for at least 15 minutes to infuse their color and aroma.

In a large mixing bowl, combine the prepared chakka, powdered sugar, cardamom powder, and nutmeg powder.