Shrikhand

Instructions

1. Strain the yogurt
   Line a large sieve with muslin cloth or cheesecloth and place it over a deep bowl. Pour the yogurt into the cloth, gather the edges, tie it and hang it over a bowl or the kitchen sink. Allow it to drain for 6-8 hours or overnight in the refrigerator. The strained yogurt (chakka) should be thick and creamy.
2. Prepare the saffron
   Warm 2 tablespoons of milk and add saffron strands to it. Let it sit for 10 minutes until the milk turns yellow and the saffron releases its color and aroma.
3. Mix the ingredients
   In a large bowl, add the strained yogurt and whisk it until smooth. Add powdered sugar and mix well until fully incorporated. Add the soaked saffron along with the milk, ground cardamom, nutmeg powder, and rose water (if using). Mix thoroughly until all ingredients are well combined.
4. Add the nuts
   Reserve some chopped nuts for garnish. Fold in most of the chopped pistachios, almonds, and dried fruits into the yogurt mixture, saving some for the topping.
5. Chill and serve
   Transfer the Shrikhand to serving bowls or glasses. Refrigerate for at least 1-2 hours to allow the flavors to meld. Before serving, garnish with the remaining chopped nuts, dried fruits, and edible rose petals if using.