250 g Thick curd1/2 cup Sour cream (optional)150 g Powdered sugarSaffron (Few strands, Kumkumapoovu)1/4 tsp Cardamom powder (elakka podi)1 tbsp Nuts (chopped)1 tbsp Warm milk First drain the curd by hanging in a muslin cloth for 7 hours.Mix curd with powdered sugar and keep aside.Soak saffron in 1 tbsp milk and keep aside.In a bowl mix hung yogurt, sour cream, sugar. Mix well.Strain using a big holed strainer by pressing with hand or spatula.Add cardamom powder and saffron.Transfer the content into a serving bowl and garnish with nuts.Chill shrikhand for 2 hours before serving. North Indian