Shrikhand

Greek Yoghurt - 2 cups
Sugar - 3 tbsp (adjust according to taste)
Saffron - a few strands
Nutmeg powder - a pinch
Cardamom powder - 1/4 tsp
Charoli / Chironji - 1 tsp (optional)

If using a low fat yoghurt, follow this step otherwise start from 2nd paragraph. Wet a cotton handkerchief/muslin cloth with water. Sqeeze well to remove the water. Put the yoghurt in the cloth, tie up the cloth tightly and leave it on a colander for an hour to remove the excess water. After and hour, squeeze the cloth and remove the water. Keep the yoghurt aside.

Mix the granulated sugar with the yoghurt and beat well for a couple of minutes.

Heat the saffron strands in a skillet for a few seconds or microwave for 10 seconds. Put the strands in a mortar. Add the cardamom and nutmeg powder. Using the pestle, grind them together. Add this mixture to the yoghurt and mix well. If using charoli, mix it now with the yoghurt.

Leave shrikhand in the fridge for a few hours. Serve cold.