Strain whole milk yogurt with muslin cloth (cheesecloth) until you get a creamy yogurt. Alternatively use creamy Greek yogurt. To strain: Put yogurt on center of a cheesecloth and lift it by pulling cheesecloth’s four corners together. Twist and squeeze out the liquid gently. Continue squeezing and tie with string. Place the cheese cloth with the yogurt in a strainer (colander) and place everything over bowl. Put everything in the refrigerator for 2 to 3 hours. More liquid should drain out. The end result yogurt should be at least thick as sour cream.

Add dried fruits, sugar, cardamom and saffron to the strained yogurt and lightly whisk it.

Put in serving bowl and refrigerate at least ½ day before serving.