Night before you prepare the sakkare achchu, soak the wooden mould in water.SKip this procedure if you are using silicone moulds.
Mix water and sugar and bring it to a boil.
Add milk.
Once it starts to boil, add curd/yogurt.
Let it boil for a minute.
Filter this syrup using a white clean cloth.
Now the syrup is ready.
Dry the wooden moulds and keep them ready.
In a thick bottom pan, take a portion of the prepared syrup and boil it on a medium heat.
Initially the syrup will be like this, if you take a spoon full of the syrup the bubbles fade away almost immediately.
Once the syrup gets thicker (when you take the syrup in a spoon, bubbles should stay as bubbles), take it out from the stove and stir it continuously.
The syrup should become thick and have a whitish color.
If the syrup is not ready, keep it on the low flame mix it , remove it from the flame, stir it continuously until you get the right consistency.
Now pour it onto the moulds.
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If the syrup becomes thick, add little water or the syrup and follow the above procedure.
Cool it for few seconds and gently take the achchu from the moulds using a tooth pick.
Repeat the same procedure with the remaining syrup.