Pour the yoghurt in a muslin cloth and keep the bowl with strainer in the refrigerator and let it hang inside, it will prevent curd to turning sour... let it hang at least 6 hours

Peel the mango and make puree in mixer from it's pulp

The thick curd without water is called chakka, so after 6 hours our curd has changed into chakka, keep the chakka out of refrigerator

Take pista powder in a plate and wet the top of our glass with milk and dip into pista powder as given in picture

Now mix chakka,sugar, mango puree,pista crushed and Saffron all together and pour into glass and sprinkle sum pista saffron over it and serve