Let's first make hung curd. Place a muslin cloth atop a strainer and add about 800 grams of curd. Place a bowl beneath to collect the whey water.

Tightly wrap the muslin cloth and refrigerate for six hours or overnight. You may also choose to add weight onto this tightly wrapped curd.

Unwrap the muslin cloth to find the thick, hung curd the next day. Transfer to a bowl. 

To this add a quarter cup of powdered sugar. Mix well using a whisk until smooth and creamy. You may also use an electric beater.

Shrikhand base is ready.

To make Kesar-Elaichi Shrikhand, soak a few saffron strands in two tablespoons of warm milk for five to ten minutes.

To the Shrikhand base, add crushed cardamom, almond, and pistachio slivers, and saffron milk. Mix well.

Transfer to serving bowls. You can spoon in the Shrikhand or use a piping bag for the same.

Garnish with almond pistachio slivers and saffron strands.