1. Tie curd in a clean muslin cloth keep in a cool place for 6-7 hours.
2. Rub saffron into the warm milk until it dissolves. Keep aside.
3. Take tied curd into a bowl, add sugar and mix. Keep aside for 25-30 minutes to allow sugar to dissolve.
4. Beat well till sugar has fully dissolved into curd.
5. Pass through a big holed strong strainer, pressing with hand or spatula.
6. Mix in cardamom powder and dissolved saffron and 1/2 tbsp nuts.
7. Place in the refrigerator.
Serve cold garnished with remaining pistachios and almonds