To get hung curd, place the curd in a Muslin cloth/thin kerchief over a deep dish and tie it in knot tightly and place a heavy bowl or plate

Let all the water drain out of the curd for up to 4 hours minimum

Meanwhile deshell and ground the cardamom pods and keep ready

Also soak the saffron strands in warm milk

After 4 hours, using your hand squeeze the excess water in the curd and take the solid curd out of the cloth and place it in a mixing bowl

Loosen the curd a bit with help of a fork

Add sugar and mix well

Next add the saffron infused milk and cardamom powder to it and blend well until you see a thick and creamy mix

Keep refrigerated till you serve it

Serve chilled garnished with saffron strands or pistachios chopped on it