For the milk tokri: take a pan add ghee and allow to melt it. Now break semiya in small parts and add to it. Roast semiya in low flame till they turn brown in color. Now add water and sugar, mix well and stir till water burns completely. now cool this semiya and take a small bowl or Katori. Now Put some cooked semiya on the backside of the bowl and put it in another bowl to give shape. now keep it in the fridge to set.

For making shrikhand:- take a cotton cloth and put curd it in. Now tie it and allow it to drain the water completely for 2hour. after that take a hung curd in a bowl. Add powdered sugar, saffron stand, finely chopped pistachio, and mix well using a beater. It becomes smooth.

Now take a tokris and full shrikhand in a piping bag. Now fill semiya tokris using a piping bag and decorate with pistachio to and saffron. Then cool in the refrigerator for some time and Serve it.