- Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
- Rub the saffron into the warm milk until it dissolves.
- Grind together sugar, cardamom and almond into a powdered form.
- Mix together the hung curds, saffron mixture and cardamom powder in a bowl and churn using a hand blender.
- Place in the refrigerator.
- Serve Gujarati shrikhand cold garnished with slivers of pistachios and almonds.