• Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth. Bring edges of cloth together, tie it with a string. Hang the cloth and place a bowl below it to drain the excess whey overnight.
• Add the saffron to the milk and keep aside.
• Transfer the yogurt to a deep bowl. Add sugar, cardamon powder as well as the saffron milk and whisk well until sugar is dissolved and yogurt becomes smooth and creamy.
• Garnish with almonds or any other nuts of your choice. Chill for an hour before serving.

Puri

• Combine rice flour, wheat flour, all purpose flour and salt. Add water little at a time and mix. Knead slowly to form a semi stiff dough. Divide the dough in equal parts.
• On a floured surface roll the dough in a thin circle with a rolling pin.
• With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
• Gently slide 3 to 4 puris into the hot oil in a frying pan and fry till golden brown on both sides.
• Drain on absorbent paper.
• Repeat with the remaining dough.

Assembly

• Lightly tap the top of puri with tip of spoon or index finger to make a small hole.
• Spoon some shrikhand inside.
• Pop in your mouth immediately.