1 quart plain full-fat yogurt
Generous 1/4 teaspoon saffron strands (optional)
1/3 cup whole milk
1/4 teaspoon ground cardamom or freshly grated nutmeg
1/3 cup finely chopped jaggery (palm or crude sugar), or more to taste,
or substitute honey or brown sugar
About 1/4 cup coarsely chopped pistachios, pomegranate seeds, or chopped toasted almonds
Line a large sieve or colander with cheesecloth or coarse cotton.
Wet the cloth with water, then place the sieve or colander over a bowl.
Place the yogurt in the sieve to drain for 1 hour in the refrigerator.
Turn the yogurt into a bowl and set aside. Use the whey for another purpose (it makes a refreshing drink and can also be used in place of lemon juice to curdle milk for making chhana and paneer) or discard. If using the saffron, lightly toast the strands in a small dry skillet over medium heat, until brittle.
Add the milk and cardamom or nutmeg; or, if not using saffron, heat the milk and cardamom in a small saucepan, bring to a simmer, and simmer briefly, until the cardamom releases its scent (and the optional saffron gives off its color).
Remove from the heat, and stir in the sugar or honey until dissolved. Whisk the mixture into the yogurt. Use a ladle to pour the yogurt into glasses or bowls.
Top with a sprinkling of nuts or pomegranate seeds, and with a little more sugar if you wish.
This can be served at room temperature or chilled.