We start by hanging the yogurt/straining the yogurt by emptying it into a strainer over a large stock pot overnight or for 12 hours to remove the whey (aka liquid) as we only want the creamy yogurt without the excess liquid. This is what gives you a thick and rich Shrikhand. If you skip this step, your Shrikhand will be tasty but runny.

In a small sauce pot tea the milk and add the saffron strands, we are blooming the saffron here. Once a deep yellow color is achieved let it cool down completely.

Once the yogurt is strained out we transfer it to a large mixing bowl, add the cardamom powder, salt, icing sugar and the saffron milk mixture. Whisk together until smooth.

Now taste, if it is not sweet enough, add more sugar - I like it less sweet so you can add more deepening on your taste.

Top it with nuts, I’ve used cashews here and store in the fridge. It is served chill with hot puri’s - this is optional.