srikund (yogurt-saffron cream)prepare ahead of time 1 quart/liter high high fat yogurt ¾ cup super fine sugar ¾ teaspoon cardamom powder ½ teaspoon saffron threads slivered toasted almonds or pistachios to garnish 1. Wrap the yogurt into several layers of cheese cloth. Strain the yogurt over a bowl to catch the liquid — at least 5 hours. 2. Place the strained yogurt in a mixing bowl and stir in the sugar, cardamom and saffron. Mix well. NOTE: For best results let the srikund 'develop' for about 5 or 6 hours before serving. This allows the flavors of the saffron and cardamom to enfold to the fullest. Before serving, stir well and garnish with toasted almond slivers back