Place a muslin cloth into strainer and add curd. Leave it for 10min. Then bind it tight and hang for 45min to 1 hour. Or bind into strainer and put weight on it for an hour. Soak saffron into 1spoon of hot milk. Transfer curd into bowl and add fresh cream.
Mix well and add cardamom powder and saffron milk. Mix it and whisk for 2-3min.
Lightly roast both nuts and chopped roughly. Cut kishmish into half.
Lastly add powder sugar and mix well. Then add chopped nuts, and kishmish and mix well. Keep into fridge for 2-3 hours or more.
Serve chilled with your meal. Or enjoy as it is..
