1. Soak saffron in 2 tsp. hot milk, keep aside.

2. Chop finely or crush coarsely, the almonds and pistachios.

3. Peel and powder cardamom seeds with a mallet.

4. Add to chopped dryfruit.

5. Run saffron with base of a mallet, in cup, till dissolved in milk.

6. Put milk to boil in a large deep pan, stirring occasionally.

7. When it starts boiling, reduce heat and boil.

8. Stir frequently, till milk is 2/3 in volume.

9. Add all other ingredients to boiling milk.

10. Boil further for 3-4 minutes.

11. Take off fire. Cool a little.

12. Pour into a large decorative serving bowl.

13. Allow to cool completely, chill in refrigerator for 4-5 hours.

14. To avoid a layer forming on the surface, stir frequently while cooling.

Serve chilled in individual cups with rose petal to decorate on top, if desired.