| • | Put the curd in a muslin cloth and hang it in a cool place for 2-3 hours.
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| • | Dissolve the saffron in hot milk.
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| • | Mix the saffron mixture, curd, sugar and cardamom powder in a bowl.
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| • | Churn the mixture utilising a hand blender.
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| • | Garnish with slivers of almonds and pistachios and serve.
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