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 four serving bowls.

Sprinkle with the nutmeg, cardamom, pistachios, raisins and chirongi. Serve chilled.

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