Prepare the Hung Curd / Strained curd in advance, overnight!
For Hung Curd: Put the curd in a cheesecloth keep it in a strainer and press with a heavy object and keep it for 8 hours or overnight in the fridge.
I got 200 gms Hung curd from 600 gms Plain Curd/ Yoghurt. The quantity of Hung curd depends upon the quality of the curd used. I used the leftover Hung curd water to make Atta Puri.
Soak the saffron strands in about 1/4 cup or 4 Tbsps water or milk and keep it in Fridge overnight.

Crush the Mishri or Rock candy first in the mortar and pestle and then make it into a fine powder in a mixer grinder or coffee grinder.

Take the Hung curd in a bowl, add all ingredients and add heavy cream or milk as needed and whisk with a hand wired whisk till you get the desired consistency. Adjust heavy cream / milk as needed, we love thick and creamy so 75 ml for 200 gms of Hung Curd was enough. Adjust Mishri or sugar as per sweetness you want.
Have it with Puri... It's a great combi !
Add Almonds, Pistachio if you wish or like. My son loves it this way so I don't add.