Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer's bottom part is not touching the collected liquid in the bowl. Place the muslin cloth (or man’s handkerchief) on the strainer and add yogurt.
Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep it overnight).
Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl.
Dissolve the crushed saffron into warm milk.
To make mango pulp, take mango pieces into the grinder jar. Blend it until smooth. Do not add any water.
Take hung curd, powdered sugar, and saffron milk in a bowl. Fold that without whisking or stirring vigorously.
Now add mango pulp, cardamom powder and chopped nuts. Again fold them in.
Notes
Never stir or whisk vigorously the mango shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt.
I recommend making it ahead of time and let it chill in the refrigerator. While it is chilling, the saffron and mango flavor will keep infusing more and more.
Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.