Line a sieve with muslin and pour the curd into it.

Cover and set it in refrigerator overnight.

Now remove the hung curd on to a bowl.

Soak saffron in warm milk and set aside for 30 minutes.

To the hung curd, add powdered sugar, soaked saffron with the milk and cardamom powder.

Use a whisk or a beater and beat until all the ingredients are incorporated and the curd is fluffy.

Transfer to serving bowls, top with pistachios and saffron strands and chill in fridge for a while.

Serve is chilled.