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 for this recipe.
In a bowl whisk together the hung yoghurt, sugar and the coffee powder to a smooth paste. Pass it through a sieve to make it more creamier.
Add the chopped mixed nuts and give it a mix. Transfer to individual bowls and garnish with the almond slivers and raisins.
Sprinkle some coffee powder through a strainer and serve chilled. Or you can garnish with some coloured sugar crystals.
