Begin by making hung curd (yogurt). Line a mesh strainer with muslin, cheesecloth or cotton tea towel. Set it atop a large bowl.
Pour fresh curd in the lined strainer.
Bring the four edges of the muslin cloth together and tie a tight knot around the rest.
Gently press to start the dripping of the whey.
Weigh down the tied muslin cloth, using a heavy bowl. Allow to drain for atleast 4 hours or overnight.
This is how the hung curd will look the next day. The whey will be drained off and it will turn thick.
Hung curd (chakka) is creamy and smooth, with a texture similar to that of cream cheese.
Now, mix saffron strands in warm milk and keep aside.
Crush cardamom pods into a powder in a mortar. To know more, swipe up!
Put the hung curd in a bowl.
Add fine, superfine or raw sugar and stir with a spatula.
Add the prepared saffron milk and powdered cardamom.
Whip the hung curd mixture with an electric beater. To know more, swipe up!
Whip till the sugar is dissolved and the mixture is smooth.
Using a spatula, scrape all the shrikhand into serving bowls and refrigerate atleast for an hour.