Ingredients

• 4 cups Plain full-fat yogurt
• 3/4 cup Powdered sugar (or to taste)
• A generous pinch of Saffron strands, soaked in 2 tbsp warm milk
• 1/2 tsp Cardamom powder
• 2 tbsp chopped Pistachios and Almonds for garnish

Instructions

1. Make Hung Curd: Place the yogurt in a muslin or cheesecloth. Tie it up and hang it over a bowl for at least 4-5 hours (or overnight in the refrigerator) to drain all the whey. You will be left with thick, creamy hung curd.
2. Transfer the hung curd to a bowl.
3. Add the powdered sugar, saffron-infused milk, and cardamom powder.
4. Whisk everything together until the mixture is smooth, creamy, and free of lumps. You can use a wire whisk or an electric beater on low speed.
5. Chill the Shrikhand for at least an hour before serving.
6. Garnish with chopped pistachios and almonds.