| • | Take a muslin cloth and tie curd in it for 6-7 hours.
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| • | Transfer the curd into a bowl. Add sugar and mix well.
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| • | Leave aside for about one-half an 60 minutes to dissolve the sugar.
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| • | Rub the strands of saffron into milk until dissolved. Leave aside.
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| • | Beat the curds well.
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| • | Strain through a strong strainer, pressing out with the help of a spatula.
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| • | Add mango pulp, cardamom powder, saffron and one-half of mashed nuts.
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| • | Pour it into a serving up normal bowl and top with left over mashed nuts.
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| • | Chill for an 60 minutes or 2 before serving.
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