| • | Take a muslin cloth and tie curd in it for 6-7 hours.
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| • | Transfer the curd into a bowl. Add sugar and mix well.
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| • | Leave aside for about half an hour to dissolve the sugar.
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| • | Rub the strands of saffron into milk till dissolved. Leave aside.
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| • | Beat the curds well.
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| • | Strain through a strong strainer, pressing with the help of a spatula.
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| • | Add mango pulp, cardamom powder, saffron and half of crushed nuts.
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| • | Pour it into a serving bowl and top with remaining crushed nuts.
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| • | Chill for an hour or two before serving. |
