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Loading...A beloved festive sweet from Gujarat made by straining full-fat yogurt until thick and creamy, then sweetening and perfuming it with saffron, cardamom, and rose. Served chilled, it's cooling, aromatic, and traditionally part of celebratory thalis. The texture is somewhere between a soft cheese and whipped cream, rich but refreshing.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 6 gSaturated Fat
- 32 gCarbs
- 1 gFiber
- 28 gSugar
- 10 gProtein
- 95 mgSodium
- 320 mgPotassium
- 285 mgCalcium
- 0.8 mgIron
- 1 mgVitamin C
- 95 mcgVitamin A
Ingredients
For straining the yogurt
- 4 cups (about 900 g) full-fat plain yogurt
- Large double layer of cheesecloth or muslin
- Fine-mesh sieve
- Heavy bowl or weight
For the dessert
- 1 1/2 cups strained yogurt (chakka) from above
- 1/2 cup (60 g) powdered sugar, sifted
- 1/2 tsp freshly ground green cardamom
- Pinch of saffron strands (about 15 threads)
- 2 tbsp warm whole milk
- 1/4 cup (30 g) shelled pistachios, finely chopped
- 2 tbsp slivered almonds
- 1/2 tsp rose water (optional)
- 1 tbsp golden raisins (optional)
Directions
- Line a deep bowl with the cheesecloth, leaving plenty of overhang. Set a sieve over the bowl and spoon the yogurt into the cloth.
- Gather the edges, tie securely into a bundle, and suspend over the bowl (or set on the sieve with a plate and a heavy weight on top). Refrigerate and let drain for 6 to 8 hours, until about 1 1/2 cups of thick, cream-cheese-like solids remain.
- Bloom the saffron by stirring the threads into the warm milk; let stand 5 minutes until the milk turns deep amber.
- Scoop the hung yogurt into a chilled mixing bowl. Add the powdered sugar and ground cardamom.
- Whip with a whisk or hand mixer on medium for 4 to 5 minutes, until the yogurt turns pale, light, and fluffy with soft peaks.
- Stir in the saffron milk, rose water, half the pistachios, half the almonds, and the raisins if using, folding gently just to combine.
- Cover and refrigerate for at least 2 hours to let the flavors meld and the dessert chill thoroughly.
- Spoon into small bowls or kulhads, smoothing the top with the back of a spoon.
- Garnish with the remaining pistachios, slivered almonds, and a few extra saffron strands just before serving.
- Serve cold as a dessert, with puris, or as part of a Gujarati thali.
Cook’s Notes
- Always use full-fat yogurt; low-fat versions yield a thinner, less creamy result.
- Straining longer (up to 12 hours) gives a denser, almost cream-cheese consistency.
- Sifted powdered sugar dissolves instantly and keeps the texture silky.
- For Amrakhand variation, fold in 1/2 cup puréed ripe mango pulp before chilling.
- Best eaten within 2 days; the nuts will soften and release moisture if stored longer.
