Put a strainer over a large bowl. Then take a muslin cloth and spread it on a strainer. Pour yogurt into the cloth and bring the edges of the cloth together and put some weight on top. Refrigerate to strain for 8-10 hours or overnight, this will remove excess water. Strain only for 30 minutes if using Greek yogurt. Hung curd is ready. Transfer hung yogurt to a large mixing bowl.

Add thandai powder, sugar, cardamom powder, and chopped blueberries. Whisk well until sugar is dissolved and yogurt becomes creamy.

Pour into a serving glass or bowl. Garnish with some dried blueberries and serve chilled. Chill for at least 2 hours before serving.