Prepare Hung Curd (if needed): If you’re using regular yogurt, place it in a strainer lined with cheesecloth. Squeeze out the whey and refrigerate for 2 hours to achieve a thick consistency.

Mix Yogurt Mixture: In a large bowl, combine Greek yogurt, powdered sugar, rose syrup, gulkand, cardamom powder, and vanilla extract. Whisk until stiff peaks form, then cover and chill for 30 minutes for best flavor.

Make Biscuit Base: Blend the digestive biscuits and melted butter in a food processor until finely ground. This crumbly mixture will create a delightful contrast with the creamy yogurt.

Assemble: In your favorite cups or shot glasses, press 2 tablespoons of the biscuit base mixture into the bottom. Top it with the chilled shrikhand mixture, filling to your desired height.

Garnish: Sprinkle the top with powdered pistachios and optional dried rose buds for an elegant finish.

Chill & Serve: Chill for an additional 10-15 minutes before serving. Enjoy the cool and creamy goodness of these cups as a delightful end to your meal!