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 food processor add the biscuits and the butter, blend to a sandy rubble.

Pour into a deep 8/9 inch tart shell with a loose base and press into the sides and bottom.

Place in the freezer for about 10–15 minutes.

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.

Into the cold biscuit base tart shell, pour in the melted white chocolate and using a spoon spread it out evenly and place in the fridge for 10 minutes.

Add the shrikhand into the cooled tart shell and spread it out.

Top it with cashew, more saffron strands and silver leaves. Store in the fridge for 30 minutes to chill it completely and allow it to firm up.

Slice while it is chilled and serve.