You will need a very thick yogurt to make Shrikhand and to obtain this you need to make “hung curd”.

Line a colander with a cheese cloth, put it on top of a big bowl and pour the yogurt in the cloth. Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer.

Put it in the fridge to drain for at least 2 hours (but I prefer to drain it overnight as the thicker the hung curd, the creamier the final Shrikhand).

The next day, dissolve the saffron into the warm milk and keep aside for a few minutes.

Put the hung curd, sugar, cardamom powder and saffron milk in the bowl of an electric mixer fitted with the whisk attachment and whisk until fluffy and smooth.

Add 1 tbsp of the almonds and 1 tbsp of the pistachios and fold them in the Shrikhand.

Divide into serving cups and decorate with the remaining nuts.

Refrigerate it for a couple of hours before serving it cold.