Ingredients

full fat milk 2 littre
fresh curd 1 to1 &1/2 tbsp
sugar 1/2 kg or adjust as per ur taste
cardamom pd 1/2 teaspoon
nutmeg powder 1/4 teaspoon
saffron stands few (soaked in 2 teaspoon milk)
chopped pistachios few
chopped almonds few
chopped cashews few

Method

boil milk and let it cool… not completely ..it should be lukewarm .
add curd and stir wellso that it willmix well in whole milk
keep this milk covered and untouched for 4 hours. curd will set
You will get thick curd after 4 hours
spread a large muslin cloth in a big plate and transfer curd onto this muslin cloth..
Wrap up all the ends of the cloth and tie it with a string
hang it in refrigerator so that all water will drain out.. collect water in a pan.
or you can keep this curd potli in a sieve , sieve in a pan and this sieve n pan in refrigerator so that curd /chakka will not get sour
After 5-6 hrs your ‘chakka’ will be ready.
transfer it into a big bowl and add sugar
mix well and keep it for half an hour (sugar will dissolve )
now sieve it through muslin cloth.but i hv used hand blender to avoid lengthy procedure .
add soaked saffron strands, chopped nuts, cardamom pd, nutmeg pd.
mix well and refrigerate andserve chilled.