Shrikhand

Boil and cool the milk till warm.

Set the warm milk into curd.

When firmly set, spread onto a thin muslin cloth and hang till all the water has drained out completely. This takes about 5-6 hours. The curd should be dry and grainy.

Smoothen out this mixture with a spoon or spatula.

Add sugar and beat well till it attains a creamy texture.

Soak the saffron in warm milk and stir into the sugar-yoghurt mixture.

Add the cardamom powder.

Garnish with almond and pista slivers.

:- Serve chilled.