1 kg. thick curd
	15 gms SugaRite or 3/4 cup powdered sugar
	a few strands saffron
	1 tablespoon warm milk
	2 teaspoons cardamom powder (elaichi)
For the garnish
	slivers of pistachios and almonds

Hang the curds in a muslin cloth in a cool place for
approximately 3 hours until all the liquid (whey) has drained off.
2. 	

Rub the saffron into the warm milk until it dissolves.
3. 	

Mix together the hung curds, SugaRite or sugar, saffron mixture
and cardamom in a bowl and churn using a hand blender.
4. 	

Place in the refrigerator.
5. 	

Serve cold garnished with slivers of pistachios and almonds.
Tips
Shrikhand goes very well with puris.
You can use ready-made Malai Chakka instead of hung curds to
avoid preparation time.