Place a fine mesh strainer over a deep bowl and spread muslin cloth over the strainer.
Put the curd on the cloth and make a knot. Place some weight on it and cover the strainer.
Keep the strainer along with the bowl in the refrigerator for 12 hours. Water from the curd will drain into the bowl.
Take out the hung curd in a bowl and whisk it for 3-4 minutes until it becomes smooth and creamy.
In a separate bowl, mix malai and corn flour well.
Add powdered sugar and malai mixture to the shrikhand and mix well.
Add the soaked saffron strands, chopped dry fruits, jayphal powder, and cardamom powder. Mix well.
Put the shrikhand in the refrigerator for 1-2 hours.
The dry fruit shrikhand is ready to eat!