Take a bowl and place a strainer over it. Line it with a muslin cloth. Pour yoghurt into it.

Bring the edges of the cloth together and tie it. Now you can place a heavy bowl or mortar over it and keep it in the strainer. Or you can hang it from a hook. Don’t forget to place a bowl under it.

Allow it to drain for around 4-5 hours. You will notice the whey/water will start dripping from the yoghurt into the bowl.

After 5 hours, untie the muslin cloth and transfer the hung curd into a bowl.

In a small bowl, pour warm milk and add the saffron strands. Mix well and keep it aside for an hour or until the milk becomes yellow in colour.

Then add gulkand, saffron milk, green cardamom powder and icing sugar into the hung curd.

Using a whisk, start mixing all the ingredients together. Keep whisking until the mixture is smooth and creamy. Gulkand Shrikhand is ready!

Optional Step: Place a piping bag fitted with a star nozzle (Wilton 1M) into a glass. After that with a spatula or spoon, pour the shrikhand into the bag.

Then pipe the shrikhand into the serving bowls. Or you can simply pour the shrikhand into the bowls with the help of a spoon.

Keep the bowls in the refrigerator for 30 minutes. Before serving, garnish with chopped cashews and pistachios. Serve chilled.