Shrikand

Line a large colander or strainer with several layers of cheesecloth or a clean muslin cloth, then pour the yogurt into it. Gather the edges of the cloth and tie them together to form a bundle.

Hang the yogurt bundle over a bowl or suspend it from a kitchen hook and allow the whey to drain completely in the refrigerator. Let it strain for at least 6 to 8 hours, or overnight, until the yogurt becomes very thick and dense, forming the chakka.

Warm a tablespoon of milk in a small bowl and add the saffron strands to it, allowing them to steep and release their color and aroma. Set the saffron milk aside for about 10 minutes.

Transfer the strained chakka into a large mixing bowl and add the sugar. Whisk or beat the mixture vigorously until the sugar is completely dissolved and the mixture is smooth and creamy.

Pour the prepared saffron milk into the chakka mixture and add the nutmeg powder. Mix everything together thoroughly until well combined and uniformly colored.

Taste the shrikhand and adjust the sugar or spices to your preference. Cover the bowl with plastic wrap or transfer to an airtight container.

Refrigerate the shrikhand for at least 1 to 2 hours before serving to allow the flavors to meld and the dessert to chill thoroughly. Serve cold, garnished with a pinch of saffron or nutmeg powder if desired.