·         Take a clean cloth, and put the yogurt in it. Tie it around to drain overnight, so that the water from the yogurt seeps away, and you get a lump of thick yogurt. Leave this hanging for about 12 hours.

·         Measure the amount of yogurt in a cups that you get after 12 hours. Take about 60%-80% of the same quantity of sugar and mix the two together. (for example, if you have 3 cups full of hanged yogurt (chakka), then measure about 2-2.5 cups of sugar in the same cups)

·         Mix the two very well, so that you get a smooth creamy texture on the Shrikhand. You can use Puran Yantra for the same, to make it really creamy. Add nutmeg powder and cardamom powder to it.

·         Garnish with saffron, almonds and pistachios.

·         Cool in refrigerator, serve cold.