Place yogurt into cheesecloth, suspend over a large bowl, and place in the fridge. Let the whey strain for about 24 hours. The result will be super thick yogurt.
Put the yogurt in a large mixing bowl and gently fold in the sugar, pistachios and spices. Smooth the top or place into a mold. Chill for about an hour.
Top with more pistachios, if desired ,before serving.
Recipe by Saffron and Honey at https://saffronandhoney.com/shrikhand/