Take a large bowl and place a muslin cloth. Now gently pour 2 cups of homemade curd.

Tie the cloth and let it rest for at least an hour.

This way, the water will drain out of the curd completely.

Now refrigerate the curd for 2 hours to prevent it from becoming sour.

In a large bowl, mix the curd with ½ cup of jaggery along with 1 tbsp of saffron water and ¼ teaspoon of cardamom powder.

Mix well and garnish the Shrikhand with chopped pistachios, almonds, and pumpkin seeds.

You can also opt to use peanut curd or coconut curd, as per suitability.

You can add chopped mangoes and strawberries as add-ons.

You can also add rose syrup or petals for extra flavor.

Use the whey collected from the curd for the curries and soups.