Almond and Pistachio Shrikhand

Method

In a pan, infuse saffron and milk. Boil them.

In a bowl, Add hung curd, caster sugar and add half the infused milk.

Mix them well.

Now add the remaining infused milk and mix them well.

Add chopped pistachio and almond. Fold them together.

Set them in a bowl and garnish it with chopped pistachio and almonds.

Keep it in the fridge for 4 -5  hrs.

Serve cold.