Instructions: Hang up the yoghurt in a clean muslin or cotton cloth overnight.

Discard the whey.

Soak the saffron in the milk.

Place the drained yoghurt in a bowl.

Add the sugar and beat until blended.

Add the saffron to the yoghurt and blend.

Put into 4 serving bowls.

Sprinkle with the nutmeg cardamom pistachios raisins and chirongi.

Serve chilled.

This recipe is for a dessert whose very name means ambrosia of the gods. Its silvery smoothness and creamy richness make it one of Indias bestloved sweets

Serves 4

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