3 cups thick curd
3/4 cup powdered sugar (if you want more you can add more)
a few strands of saffron
1 tablespoon warm milk
1 teaspoons cardamom powder (elaichi)
small amount of Nut meg powder
coarsly crushed pistachios and almonds - for garnishing
1. Hang the curd in a muslin cloth in a cool place for approximately 3 -5 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 curd, sugar, saffron mixture, nut meg and cardamom in a bowl and churn using a hand blender.Place in the refrigerator.
4. Garnish with pistachios and almonds.
5. Serve with hot puries.