500 ml Yogurt made from whole milk
3/4 cup Powdered Sugar
1/4 tsp Cardamom Powder
Few strands of saffron
First line a strainer or a colander with cheese cloth.
Pour yogurt on the strainer.
Fold the edges of the cloth together and gently squeeze. Let it rest for 2-3 hours until water starts dripping from cloth.
Remove hung curd and transfer it to a separate bowl.
Add sugar and cardamom.
Whisk it with an electric beater for 2 minutes until all ingredients are well combined.
Transfer to serving bowls and refrigerate.
Serve chilled with saffron and mint garnished on top.