Shrikhand (Thick Sweetened Yogurt)

• 17.6 ounces Greek yogurt
• 2/3 cup sugar
• 5 cardamom pods, peeled and crushed (or 1/4 teaspoon ground cardamom; add more to taste)
• 1/8 teaspoon ground nutmeg
• 1 tablespoon milk
• 1 pinch saffron
• 1/2 teaspoon orange zest (optional)

1. Pour the Greek yogurt in a clean, old pillow case (or a clean dish towel). Take all the ends of the pillow case and tie them tight (around the yogurt) with a rubber band. Now hang the ends of the pillow case either to a nail in the kitchen, or over a faucet. Put a pot under the hanging pillow case so that whey from the yogurt can drain into it.
2. The idea behind this seemingly-weird process is to thicken the yogurt even further by getting rid of all the liquid whey in it. Leave this contraption aside for three hours.
3. Untie the pillow case. The yogurt should be a smooth, white dollop. Measure it and pour it in a bowl. It measures to roughly 1 1/2 cups.
4. Add sugar. I like sweetness in my dessert on the lower side. If my mother would have made this shrikhand, she would have probably added 1 to 1/2 cups of strained yogurt. Mix well with a whisk.
5. Crush the cardamom seeds in a mortar and pestle and add to the yogurt mix along with nutmeg powder.
6. Heat milk in a microwave for 10 seconds. Add the saffron to this milk. Mix well and add to yogurt. The shrikhand is ready. I add orange zest to my shrikhand, something untraditional. Don't tell my mother!
7. Eat it as a morning snack or with Gujarati puri and take a nap.

yogurt, sugar, cardamom pods, ground nutmeg, milk, saffron, orange zest

Taken from food52.com/recipes/70361-shrikhand-thick-sweetened-yogurt (may not work)