METHOD:

1. Put curds in a square cloth, gather the ends, tie and hung the bundle on a hook till all the water drains out. This is the "chakka".

2. Rub this chakka through a stainless steel sieve, placed over a bowl. Put sugar in the sieve and rub with a round spoon.

3. The well-blended sugar and the chakka would collect in the bowl. It would have silken-smooth texture.

4. Add the saffron-milk, cardamoms, nutmeg and mix well.

5. Spread the almond and pistachio slivers on top.

6. To impart a beautiful look, bits of silver vark may be sprinkled.

7. Chill in the "fridge" and serve cold.

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