Shrikhand

Ingredients

1 kg. thick curd or yoghurt
3/4 cup powdered sugar
a few strands saffron
1 tablespoon warm milk
2 teaspoons cardamom powder (elaichi)

Garnish:
slivers of pistachios and almonds

Method
Hang the curds in a muslin cloth in a cool place for approximately
3 hours until all the liquid (whey) has drained off.

Rub the saffron into the warm milk until it dissolves.

Mix together the hung curds,sugar, 

saffron mixture and cardamom in a bowl and churn using a hand blender.

Place in the refrigerator. 

Serve cold garnished with slivers of pistachios and almonds.