Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth or cheese cloth.
Transfer plain yogurt to the strainer and keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, then you can reduce the time to 6-7 hours.
The liquid will drip from the yogurt making it thick and creamy. The thick yogurt that is collected now is called CHAKKA.
Transfer the strained yogurt to a medium mixing bowl. Add mango puree, ground cardamom, saffron strands, and powdered sugar to the bowl.
Mix the ingredients using a wire whisk until smooth and creamy. You can also use a hand blender or a food processor to mix the ingredients.