Wash and pit 250 grams of fresh plums. Chop them into small pieces and set aside.
In a muslin cloth, place 500 grams of thick curd (yogurt) and tie it tightly. Hang the cloth over a bowl for 3-4 hours to drain the whey and obtain thick, creamy hung curd.
In a mixing bowl, combine the hung curd, 100 grams of powdered sugar, and 1/2 teaspoon of cardamom powder. Mix well until smooth and creamy.
Gently fold in the chopped plums into the shrikhand mixture, ensuring they are evenly distributed.
Refrigerate the plum shrikhand for at least 2 hours to allow the flavors to meld together.
Before serving, garnish with a few slivered almonds and pistachios.