Greek yogurt (or) Strained Yogurt - 1 cup (see notes)
Few drops of food color (purely optional, see notes)
Gather all the ingredients. Powder the elaichi and keep it ready.
Adding food color is purely optional. You can add a few strands of saffron soaked in a tablespoon of warm milk.
To strain the yogurt, pour the yogurt in a cheese cloth / cotton cloth, tie it as a bundle, keep it in a strainer placed on a bowl. keep this in fridge for around 8 hours. All the water would have been strained n you get nice n thick yogurt. This tastes way better than the greek yogurt. The Greek yogurt had some water content too, which I didn't know initially.