Place the yoghurt in a muslin cloth and hang it for about 8-9 hours so that it release all the water content.
Them whip the hung curd with the sugar until creamy and fluffy. Mix the saffron in very little warm milk, (do this prior so that the milk cools down).
Add the elaichi powder and the saffron milk to the yoghurt mix. Whip well.
Pour the mix into dessert glasses and garnish with some whipped cream dollops
