Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.
Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries