Saffron-studded Shrikhand is the easiest homemade Indian sweet that requires no cooking, can be made ahead and will instantly elevate the simplest of a meal.
Place a strainer on a medium-sized bowl. Place a cheesecloth on a strainer.
Pour yogurt on the cheesecloth. Bring the ends of the cloth together and twist so that the liquids will start to drip out. Gently twist the ends and place some heavy weight on top of the yogurt for 6 to 8 hours.
You will have around two and a half cup of liquid whey drained out from the yogurt. Reserve the liquids and use them for making dough or in baking.
Warm milk in the microwave for 10 to 15 seconds. Add saffron to it and allow it to bloom
Take out the thick strained yogurt in a dry bowl. Add bloomed saffron and give a quick mix.
Add powdered sugar and mix well with a slotted spatula for 5 to 10 minutes or until the sugar is mixed on well.
Add cardamom and mix again. Garnish with more saffron and sliced pistachios.
Refrigerate for at least 30 minutes.
As the Shirkhand chills the saffron will start to bleed a beautiful orange color on the top layer. Gently mix in the Shrikhand before serving.