Here goes the recipe...
- Thick Curd - 1 cup
- Sugar - 1/2 cup (can increase according to taste)
- Saffron - a pinch
- Milk - 2 tsp
- Pistachios - few
- Filter the thick curd in a muslin cloth.
- Hung it for 3 to 4 hrs. Overnight would be better.
- Soak saffron in milk for 1/2 hour.
- Now add the hung curd and mix with sugar and grind well.
- Now add the saffron added milk, and again grind to a smooth paste.
- Transfer to a bowl and garnish with pistachios and saffron and serve.