1. Heat the milk to a boiling point and allow it to cool.
2. Add about 2 tsp of curd to the milk.
3. It will take about 5-6 hours to set.
4. Hang the curd in muslin cloth to allow the whey to separate.
5. The remaining mass in the muslin is the base of the srikhand.
6. Note that there should not be any water.
7. Remove from the muslin cloth into a stainless steel vessel and heat the curd to a smooth consistency.
8. Add the grounded sugar and mix well.
9. Add the saffron milk to the shrikhand and mix well.
10. Add the cardamom powder and nutmeg powder. Mix well.
11. Decorate with almond and pistas.
12. Chill for about 2 hours.
13. Serve with puris.

Makes: 3/4 kilo shrikhand