1. Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.

2. Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron melts. Add it to the boiling milk.

3. Add the sugar and cook for a further 4 to 5 minutes.

4. Mix the citric acid in 3 tsp of water. Pour this mixture in to the boiling milk very gradually until it curdles slightly.

5. Mix the cornflour with 2 tsp of milk and add to the boiling milk.

6. Continue to stir till the mixture becomes thick and resembles khoya.

7. Add the cardamom powder and stir well. Keep it to cool. Shape into pedas.

Garnish with chopped almonds and pistachios.