6 cups yogurt
1 tsp. AryaFarin saffron threads
1 tbsp. warm milk
1⁄2 cup superfine sugar
1⁄2 tsp. green cardamom seeds, crushed
10 pistachios, chopped
Cut 3 layers of cheesecloth into a 12″ x 24″ square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine AryaFarin saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in AryaFarin saffron mixture and sugar.
Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.