Shrikhand

Method

1. 1 Pour the yogurt into a soft cloth and hang it in the refrigerator for 8 hours to allow the whey to drain out.
2. 2 The remaining portion should weigh about half of the original; if it's not dry enough, the shrikhand will be watery and very sour.
3. 3 Steep saffron in warm milk for 10 minutes to extract its turmeric-yellow color.
4. 4 Beat the thick yogurt with powdered sugar for 4 minutes through a sieve until smooth, then mix in the saffron milk.
5. 5 Sprinkle with crushed cardamom and pistachios, and refrigerate for 30 minutes before serving.