Spread clean muslin cloth or cheese cloth over large strainer on a big bowl. Place yogurt in the center

Wrap it from all sides & tightly tie muslin cloth

Hang yogurt for 6 to 7 hours or until almost water is drained off from yogurt ; place an empty bowl below it to collect the whey { drained yogurt liquid }

Yogurt should become very thick after 6-7 hours ; untie the muslin cloth & transfer thick strained yogurt in a bowl

Add icing sugar, cardamom powder cream mango 🥭 purée & saffron mix properly using a hand beater or a spoon until smooth; now add sliced almonds & pistachio mix it nicely

Add mango cubes

Transfer in a earthen pot { mitti ki handi } & garnish with mangoes, pistachio & saffron. Refrigerated

prepared "SHRIKHAND" for at least 1-2 hours before serving
8. Serve chilled

You can make saffron shrikhand, dissolve little saffron in warm milk, add & mix well
You can make fresh fruit shrikhand also { chikoo, pineapple, apple & strawberry }