Ingredients

• 1 kg. Thick curd
• 3/4 cup powdered sugar
• a few strands saffron
• 1 tablespoon warm milk
• 2 teaspoons cardamom powder (elaichi)

For the garnish

• slivers of pistachios and almonds

Method

1. Hang the curds in a muslin cloth in a cool place for approximately
   4 hours until all the liquid (whey) has drained off
2. Rub the saffron into the warm milk until it dissolves.Mix together the hung curds,
   sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
3. Place in the refrigerator.Serve cold garnished with slivers of pistachios and almonds.