Authentic Chakka Recipe – Saffron Cardamom Yogurt Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Chakka Recipe – Saffron Cardamom Yogurt Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chakka. It’s a creamy, dreamy Indian dessert that’s surprisingly easy to make, and the flavour… oh, the flavour! I first made this for Diwali a few years ago, and it was an instant hit with family and friends. It’s a little bit different from your usual yogurt-based desserts, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Chakka recipe is all about simple ingredients transforming into something truly special. It’s rich, subtly sweet, and beautifully fragrant with saffron and cardamom. Plus, it’s a fantastic make-ahead dessert, perfect for when you’re entertaining or just want a sweet treat ready to go. It’s also surprisingly versatile – we’ll talk about variations later!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 500 grams Full-Fat Greek Yogurt
• ¼ cup (30g) Powdered Sugar (adjust to taste)
• 7-8 Saffron Strands
• ½ teaspoon Ground Cardamom
• 4 tablespoons Chopped Almonds and Pistachios (plus extra for garnish)
• 1 tablespoon Milk or Water (for blooming the saffron)

Ingredient Notes

Let’s chat about the ingredients for a moment. Getting these right will really elevate your Chakka!

Full-Fat Greek Yogurt: Choosing the right consistency is key. We want thick Greek yogurt. The thicker it is, the less straining time you’ll need. I usually go for around 500 grams (about 2 cups).

Saffron Strands: Quality matters! Look for deep red strands – they have the best flavour and colour. Don’t skimp here; a little saffron goes a long way.

Cardamom: Freshly ground cardamom is always best. The aroma is incredible. If you’re using store-bought, make sure it’s relatively fresh.

Powdered Sugar: You can adjust the amount of powdered sugar to your liking. I prefer powdered sugar as it dissolves easily, but you can use granulated sugar if you don’t mind a little texture.

Nuts: Almonds and pistachios are traditional, but feel free to experiment! Cashews or walnuts would also be lovely. Toasting the nuts lightly brings out their flavour – a little tip my grandmother always swore by.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, line a strainer with muslin cloth and place it over a large bowl. Pour the yogurt into the cloth, gather the edges, and tie it securely.
2. Now, place a weight on top – a heavy jar works perfectly. Refrigerate for at least 8 hours, or even overnight, to allow the whey to drain. This is how we get that wonderfully thick Chakka!
3. Once the yogurt is nicely strained (you’ll be left with Chakka!), transfer it to a mixing bowl. Add the powdered sugar, crushed saffron (mixed with the milk or water – we’ll talk about blooming that in the tips section!), and cardamom.
4. Whisk everything together vigorously until it’s smooth and creamy. Then, gently fold in the 4 tablespoons of chopped nuts.
5. Spoon or pipe the mixture into serving bowls. Garnish with the remaining chopped nuts.
6. Finally, refrigerate for at least an hour to allow the flavours to meld. Serve chilled!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Chakka:

Achieving the Perfect Consistency: The goal is a very thick, almost cheese-like consistency. If your yogurt isn’t draining quickly enough, try using a tighter weave muslin cloth or adding a little more weight.

Blooming Saffron for Maximum Flavor: Blooming the saffron is crucial! Soak the strands in a tablespoon of warm milk or water for at least 30 minutes. This releases their colour and flavour.

Preventing a Grainy Texture: Don’t over-whisk the Chakka. Whisk just until smooth and creamy. Over-whisking can sometimes lead to a slightly grainy texture.

Working with Strained Yogurt (Chakka): Chakka is quite thick, so a sturdy whisk or even a hand mixer can be helpful.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chakka Adaptation: Use a thick plant-based yogurt (like coconut or soy) and strain it as you would regular yogurt.

Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the labels of your powdered sugar and any nuts you use to ensure they haven’t been processed in a facility that also handles gluten.

Adjusting Sweetness Levels: Feel free to adjust the amount of powdered sugar to your preference. I like it subtly sweet, but you can add more if you have a sweeter tooth.

Festival Adaptations (Holi, Diwali): During festivals, I sometimes add a tiny pinch of nutmeg for a warmer flavour. It’s a lovely addition!

Spice Level Variations (Adding a Hint of Nutmeg): A tiny pinch of nutmeg adds a lovely warmth, especially during cooler months.

Serving Suggestions

Chakka is delicious on its own, but it’s also wonderful with:

• Poori (Indian fried bread)
• Paratha (Indian flatbread)
• As a standalone dessert after a meal

Storage Instructions

Chakka will keep in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What is Chakka and how is it different from yogurt? Chakka is essentially strained yogurt. The straining process removes the whey, resulting in a much thicker, creamier product.

Can I use regular yogurt instead of Greek yogurt? You can, but you’ll need to strain it for a much longer time – potentially up to 24 hours – to achieve the same thickness.

How can I tell when the saffron has bloomed properly? The milk or water will turn a beautiful golden colour, and the saffron strands will become more vibrant and slightly softened.

Can I make Chakka ahead of time and freeze it? While you can freeze Chakka, the texture might change slightly upon thawing. It’s best enjoyed fresh.

What are some other dishes I can make with Chakka? Chakka is a versatile ingredient! You can use it to make Shrikhand (another popular Indian dessert), or even add it to smoothies for extra protein and creaminess.

Is it necessary to use muslin cloth for straining? Muslin cloth is ideal because of its fine weave, but you can use cheesecloth as a substitute. Just make sure it’s a good quality cheesecloth with a tight weave.