Place a cheesecloth in a colander and carefully add the yoghurt. Carry the edges together and push gradually to delete as much whey as potential. Then, strain it over a bowl and put it in the refrigerator for at least 2-3 hours.
In a large mixing bowl, mix the creamy curd, jaggery, and cardamom powder with a mixer.
Pour the shrikhand into feeding serving bowls with pistachio nuts or even other nuts of your selection.
Desserts should be provided chilled.
Notes:
You can adapt the sweet taste to your flavours.
If you tend to favour, you can neglect the cardamom powder from this shrikhand. If using, don't use enough elaichi powder; we wouldn't want the cardamom flavour to overwhelm the jaggery flavour.
