Peel and segment 2 medium-sized oranges, removing the seeds and white pith. Set aside.
In a muslin cloth or a fine sieve, place 500 grams of thick curd (yogurt) and let it drain for 3-4 hours to remove excess water. This will give you approximately 250 grams of hung curd.
In a mixing bowl, combine the hung curd, 100 grams of powdered sugar, 1/2 teaspoon of cardamom powder, and 1/4 teaspoon of orange zest. Mix well until smooth and creamy.
Gently fold in the orange segments, reserving a few for garnishing.
Transfer the orange shrikhand to a serving bowl or individual serving cups. Garnish with the reserved orange segments and a few strands of saffron.
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the shrikhand to set.