400 gm Yoghurt
2 tsp Saffron strands
100 gm Sugar
1/2 tsp Cardamom Powder
2 tbsp Nuts (almonds and pistachio)
Soak the saffron strands in 1 tbsp. water.
Put the yoghurt in a muslin cloth and allow to hang for 30 mins. or keep in a strainer with fine mesh. Press to make sure that excess water is removed.
Pass the hung yoghurt through strainer to get smooth thick yoghurt without lumps.
In a bowl mix together the strained curd, sugar, soaked saffron strands and cardamom powder.
Place in refrigerator for 1/2 an hour before serving and decorate with nuts.