Shrikhand

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1. 1Step 1: Soak the almonds and pistachios for 1 hour, peel and sliver.
2. 2Step 2: Tie the yogurt in a muslin cloth and hang over a bowl for 3-4 hours or until all the liquid from it has drained off, leaving it thick and creamy.
3. 3Step 3: Transfer into a large bowl. Whisk the hung yogurt, rose water, saffron, cardamom and sugar into a smooth, creamy paste with a spatula. Adjust sugar as per preference. Garnish with the slivered nuts and charoli and decorate with rose petals.