1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder
For garnishing :
Silvers of pistachios and almonds
Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
Rub the saffron into the warm milk until it dissolves.
Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
Decorate with slivers of pistachios and almonds.
Ready to serve.