Hung curds overnight or for about 6 - 7 hours. Using a fork or a beater, beat the curds well.
Meanwhile in a pan, infuse saffron and milk. Boil them for 15 mins. Allow the milk to really cool down.
In a bowl, add hung curd, add caster sugar till the sweet is right.
Once the milk is cooled, slowly add it in small amount into the hung curds and blend well.
Continue till you complete all the milk, add chopped pistas and almonds, keep some for final garnish.
Set them in a bowl and garnish it with chopped pistas and almonds.
Keep it in the fridge for 4 - 5 hrs.