Preperation :

• Tie curd in a clean muslin cloth overnight or 5-6 hours, in a cool place.
• Take the curd into a bowl and add sugar, mix well and set aside for 30 minutes.
• Dissolve the saffron strands in cold milk.
• Now beat the curd well till the sugar has dissolved.
• Pass through a big holed strainer, pressing with hands or spatula.
• Mix the cardamom powder, saffron and half of the nuts to it.
• Transfer it to a serving bowl and garnish with remaining nuts and refrigerate  for 2 hours at least before serving.
• Serve chilled