Rest a strainer over a bowl small enough so that the strainer does not touch the bottom and line the strainer with a clean piece of muslin cloth.

Add the yogurt to the muslin-lined strainer, gather the ends of the cloth, tie a knot and place the whole thing in the refrigerator for about 8 hours or overnight to let the whey drain.

Once the whey has drained out of the curd, you should have about 1½ cups (12oz/340g) of hung curd. Place this in a small mixing bowl.

Mix the warm milk and saffron threads together and let bloom for 5 minutes.

Add the saffron milk, sugar, and cardamom to the curd and stir well.

Let the shrikhand rest for about 10 minutes to let the sugar dissolve and then stir again and transfer to a serving bowl or into 4 individual bowls.

I garnished it with almonds, pistachios and rose petals. Store leftovers in an airtight container in the refrigerator for up to 5 days.