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1
Line a colander with muslin cloth, or suspend the cloth over a deep bowl, and spoon in the yogurt; tie the corners and hang it overnight in the refrigerator for a minimum of eight hours, so the whey falls away steadily in the cold rather than souring at room temperature. The drained solid — chakka — must have the firm, smooth consistency of thick cream cheese, with roughly 40% of the original volume lost as liquid. If the chakka remains soft or wet, the dish cannot proceed, so press the cloth gently and return it to the refrigerator for another hour before moving on.
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2
Place the saffron threads in a small bowl and pour the warm milk over them, then steep for 10 minutes so the threads release their pigment and floral aroma fully into the milk rather than dispersing unevenly through the finished dessert. The milk will turn a deep, even gold and carry the honeyed, hay-like scent of the saffron. Set aside until needed.
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3
Transfer the chakka to a mixing bowl, add the caster sugar, and work it in thoroughly with a spatula or whisk so every grain dissolves completely and no gritty patches remain. Allow the mixture to stand for several minutes, during which the sugar draws moisture from the chakka and loosens it to the characteristic flowing-but-thick consistency that shrikhand is known for. Under-worked sugar will leave a grainy texture that no amount of chilling will correct.
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4
Pour in the saffron-steeped milk, add the freshly ground cardamom, and scatter in most of the chopped pistachios and almonds, then fold everything through with a light hand so the nuts stay distinct rather than breaking down into the cream. Continue until the mixture is uniformly golden and evenly speckled with green, then taste: the sweetness should be balanced by the distinct floral lift of cardamom and the deep, honeyed warmth of the saffron.
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5
Spoon into serving bowls or individual dishes and scatter the remaining chopped pistachio and almond over the surface. Serve cold.