Line a strainer or a colander with a clean muslin cloth. Then place the strainer or colander over an empty and large container or bowl to collect the whey.

If your container or bowl is small, the strainer will come into contact with the collected whey. So empty the bowl from time to time.

The best way is to use a deep bowl or container; I have used a stand mixer bowl.

Add yogurt into a strainer or colander lined with a muslin cloth.

Collect all the edges of the cloth, bring them together and cover the yogurt. Either make a knot or tight the edges with an elastic band.

Once the yogurt is drained, remove it from the cloth and collect it into a mixing bowl.

If you are not using hung yogurt right away, keep it in the air-tight container and place it in the fridge.

Take a tablespoon of warm milk in a small bowl and add saffron strands. Mix well and set aside.

In a mixing bowl, beat the hung yogurt with the wired whisk. Whisk it until it is smooth.

The consistency of the yogurt will be almost like cream cheese. So if it is hard for you to whisk yogurt manually, use either an electric hand mixer or a stand mixer attached with a paddle or whisk attachment.

Once the yogurt is smooth, add sugar, cardamom powder, and saffron milk.

Combine everything well with a spoon or a spatula until sugar is dissolved and the mixture becomes smooth.

Take the Shrikhand into a serving bowl and garnish with chopped nuts. I have decorated it with chopped pistachio.

Chill the Shrikhand in the fridge for at least a couple of hours before serving. Chilling will make the Shrikhand firmer, and the flavors will meld in.