1. The yogurt should be really thick. If the yogurt is thin, strain double the quantity in a muslin cloth for 4-6 hours till the whey is separated and then mix in the remaining ingredients.
2. You may flavor the aamrakhand with saffron as well. Soak a few strands of saffron in a couple of tablespoons of warm milk till melted. Combine it in while mixing, it would give an awesome flavor and smell.