Hang the curd. Place a colander over a bowl and line it with a muslin cloth. Add the curd, tie the cloth tightly and hang it until all the water drains. Tying it is easier with two people.

Prepare the almonds. Blanch the almonds in hot water, peel them and cut them into slivers.

Make the saffron milk. Grind the elaichi. Soak the saffron in the warm milk and add the ground elaichi.

Whip the curd. Add the slivered almonds and hung curd to a mixing bowl and whip well. Add the saffron milk and whip for 5 minutes.

Sweeten. Add the khandsari sugar and whip for 4 more minutes.

Chill and serve. Chill the shrikhand and serve it garnished with slivered pistachios.