Tie the curd in a piece of muslin and hang it overnight over a bowl, in a refrigerator, to drain.

Transfer the drained curd into a bowl. Add the sugar powder and mix well.

Soak the saffron in warm milk, cool and add to the curd mixture. Mix well.

Add the cardamom powder mix well and chill in the refrigerator.Serve chilled, decorated with the almonds,walnuts and saffron.