1. Tie fresh curd in a muslin or thin clean cloth and hang it for 2 hours, after pressing it, remove all the water from the curd.
2. After 2 hours, thick curd will remain in the cloth. Press the cloth a little more so that if the water is left, then it also leaves. After this, pour the curd in a bowl.
3. Put the threads of Vilay Saffron in the milk, in 5 to 10 minutes the saffron will dissolve in the milk.
4. Meanwhile, cut almonds and pistachios into thin pieces. Grind cardamom and make powder.
5. Whisk the curd a little and add powdered sugar and cardamom to it.
6. Add Vilay Saffron milk to the mixture and mix well. Add half the chopped almonds and pistachios, mix and save half which will be used to decorate Shrikhand. Mix all the ingredients well.
7. Shrikhand has been prepared, take out the Shrikhand in a small bowl and garnish with the remaining almond pistachios. Keep the cup of Shrikhand in the refrigerator, after two hours take the cup out of the refrigerator and serve it and eat cold cold Shrikhand.