Place the plain yogurt in a clean cheesecloth or fine-mesh strainer and let it drain until most of the liquid separates. Collect the liquid because this yogurt water is the main ingredient for making Ghare Ghoroot.

Cook the yogurt water

Pour the yogurt water into a heavy-bottomed pot and place it over low heat. Let it simmer gently, stirring occasionally so it does not stick to the bottom.

Reduce until thick and dark

Continue cooking over low heat as the liquid slowly evaporates. As it reduces, the mixture becomes thicker and darker. Keep a close eye on it toward the end because it can burn easily.

Season and cool

If you like, add a small amount of salt toward the end of cooking. Once the Ghare Ghoroot reaches a thick, concentrated consistency, remove it from the heat and let it cool completely.

Store

Transfer the cooled Ghare Ghoroot to a clean, airtight container and store it in a cool, dry place or in the refrigerator.