Ingredients:

2 cups thick yogurt (hung curd/Greek yogurt)
A pinch of Maa Kesar saffron strands
2 tablespoons warm milk
1/2 cup powdered sugar (adjust to taste)
1/4 teaspoon cardamom powder
1 tablespoon chopped pistachios and almonds (for garnish)
1 teaspoon rose water (optional)

Instructions:

1. Soak the saffron strands in warm milk for about 10 minutes to extract the color and flavor.
2. In a bowl, whisk the hung curd until smooth and creamy.
3. Add powdered sugar, cardamom powder, and saffron-infused milk to the yogurt. Mix well until all ingredients are fully incorporated and the shrikhand turns a beautiful golden-yellow hue.
4. Optionally, add rose water for a subtle floral aroma and stir gently.
5. Chill the mixture in the refrigerator for at least 1-2 hours before serving.
6. Garnish with chopped pistachios and almonds just before serving.

Serving Suggestion:

Serve saffron shrikhand chilled as a dessert or a refreshing side to puris, poori, or parathas. The creamy texture combined with the delicate saffron aroma makes it a perfect festive treat.