Add 1 liter milk to a pan. Make sure it is heavy bottomed pan as we need to cook for a long time.

Let it come to a boil.

Give a quick and let it simmer in low flame.

Cream will start forming on the top, spoon it into the milk. Simmer and repeat.

Once it is reduced a bit add few strands of saffron and 1/4 teaspoon cardamom powder to it.

Now add 1 tablespoon hot milk to saffron in a bowl, crush it well with your fingers and add it. Crushing and adding gives more color.

Simmer until it reduces to little less than half.

Add 1/4 cup sugar to it.

Add 1 tablespoon cashews, 1 tablespoon pistachios and 1 tablespoon almonds. You can add extra while garnish too.

Add a tiny pinch of grated nutmeg.

Mix it well and simmer until more thick and creamy.

Once it is thick, creamy yet in flowing consistency switch off as it thickens with time so switch off accordingly.

Refrigerate for an hour and serve chilled. You can serve it warm too.