Take warm milk in a glass and add 2 pinches of saffron strands, about 35 to 40 strands . Stir well and keep aside.
In a mortar pestle , pound 5 to 6 green cardamoms. Keep aside.
Take hung curd in a mixing bowl.
Add saffron dissolved milk , cardamom powder , powdered sugar and chopped nuts.
Using an wired whisker or a spoon ,whip the hung curd till smooth , creamy and light . Tip : If you beat in hands , you need to do more arm workout. Shortcut is to use a electric blender to make the things simple.
Whip till powdered sugar blends well , check the taste and adjust more sugar if required.
Chill the shrikhand in fridge until you serve. While serving shrikhand, top with some saffron strands and chopped nuts. I added some crushed pistachios , almonds and dry rose petals for garnish.