- 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.