Soak the saffron strands in 2 tbsp of warm milk.

Use a strainer and place a cheese cloth/muslin cloth over it and pour the yogurt into it.

Squeeze the yogurt in muslin cloth to drain out the excess water. Tie the cloth from all four sides and hang it at a place where excess water can drip.

After 4-5 hours, remove the hung yogurt in a large bowl. Now add the powdered sugar, cardamom powder. Whisk it well.

To this add chopped dry fruits and saffron+milk.

Whisk well till combined. You can adjust the sugar as per your requirement.

Pour the Srikhand to a serving bowl and garnish with some more chopped pistachios and almonds and few saffron strands.

The shrikhand stays good for 2-3 days if placed in an air tight container in refrigerator or in the freezer