In a pan heat 500 ml full fat milk on high flame.Once milk boils lower flame to low to medium and cook till milk reduces to half stirring occasionally.Add 1-2 pinch saffron while cooking to ensure saffron gives out it's colour and aroma.after 15-20 min.milk would have reduced to half and become thick.

Add 1/3 tbsp powdered sugar.stir and cook for 1-2 min.till sugar dissolves.switch off flame and transfer to a glass and allow to cool down.once cool put it in refrigerator to chill for 6-8 hours.take a bowl

Put a fine strainer or muslin cloth over a bowl to make hung curd /yoghurt.take 200 g fresh curd /yoghurt and put it over strainer /cloth so that it's water gets drained in the bowl use 2 strainer if required or use a bigger strainer.cover the curd and keep it in refrigerator for about 8 hours.after 8 hours hung curd would be ready and it's water would have released.take out hung curd in a separate bowl.take a jar

Put the rabri and add hung curd and ice cubes in a mixer jar.

Now rabri shikanji is ready.take a glass and pour shikanji into the glass.garnish with cashew and pistachio.