Pour the yoghurt in a cheese cloth and place it on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.
Blend the gulkand and the rose water. In a bowl, whisk together the yoghurt, gulkand, cardamom powder and sugar to a smooth paste.
Pass it through a sieve to remove the granules. Garnish with chopped nuts, rose petals and saffron. Chill before serving it in individual bowls.
