1. Boil and cool the milk. Do not remove the top layer of cream.
2. Stir it into the milk to homogenize it and set yogurt, using starter.
3. When the yogurt is firmly set, follow recipe to make it into chakka.
4. Empty the thick granular chakka in a bowl.
5. Smooth out chakka with a large wooden spoon or spatula.

Combining the Sugar and Yogurt:

1. Add the sugar and mix well till it becomes creamy in texture.
2. Soak saffron in a tablespoon of warm milk to release its color and aroma.
3. Mix it into the chakka and watch the shrikhand turn a wonderfully yellowy-orange with delicate accents of darker orange seeping from the strands of saffron.
4. Crush cardamom seeds in a mortar-pestle and stir them into the shrikhand, although grated nutmeg is the genuine spice required.
5. Decorate the yogurt with charolya, almonds or pistachio.