A delicious sweet dish, which can be eaten as a desert or as an accompaniment to Puris.
- Soak the almonds and pistachios for I hour, peel and sliver.
- Tie the yogurt in a muslin cloth and hang over a bowl for 3-4 hours or until all the liquid from it has drained off, leaving it thick and creamy.
- Transfer into a large bowl. Whisk the hung yogurt, rose water, saffron, cardamom and sugar into a smooth, creamy paste with a spatula. Adjust sugar as per preference. Garnish with the slivered nuts and charole and decorate with rose petals.