Hang yogurt in a muslin cloth, in a refrigerator until all the liquid from the yogurt has drained off. (Approximately three hours.)Dissolve saffron in warm milk and set aside.
Blanch almonds, cool and cut into slivers.
Cut pistachios into slivers and powder sugar.
Tie a clean muslin cloth tightly over the mouth of a large clean vessel.
The muslin cloth thus acts as a sieve and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel.
Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities.
For every cup of thick yogurt, add three fourth cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved.
Add the dissolved saffron, almonds, pistachios and green cardamom powder to the sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.
