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.
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.