Method:

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Take into a bowl, add sugar and mix.
3. Keep aside for 25-30 minutes to allow sugar to dissolve. Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
4. Beat well till sugar has fully dissolved into curd.
5. Pass through a big holed strong strainer, pressing with hand or spatula.
6. Mix in cardamom powder and dissolved saffron and half nuts.
7. Empty into a glass serving bowl, top with remaining nut crush.
8. Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)

Makes: 6-7 servings

Shelflife: 3-4 days refrigerated.

Note: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.