Ingredients:

1 kg Thick Curd, 3/4 cup Powdered Sugar, A few strands Saffron, 1 tbsp Warm Milk,  2 tsp Cardamom Powder,  Pistachios and Almonds.

 

 

Put the curd in a muslin cloth and hang it in a cool place for 2-3 hours. Dissolve the saffron in warm milk. Mix the saffron mixture, curd, sugar and cardamom powder in a bowl. Churn the mixture using a hand blender.

Garnish with slivers of almonds and pistachios and serve.