Coffee Shrikhand

Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used in this recipe.

In a bowl whisk together the hung yoghurt, sugar and the coffee powder to a smooth paste.

Whisk all the ingredients well to a smooth paste.

Pass it through a strainer.

Add the chopped nuts and give it a mix.

Garnish with almond slivers, raisins and a sprinkle of some coffee powder.