Soak saffron in 3 tbsp warm milk for 10 minutes.

Heat remaining milk in a heavy bottom pan. When milk starts boiling, reduce the flame.

Add khoya and let it simmer for 10 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.

Now add sugar and saffron. Mix it well.

Keep stirring and scraping from the sides till it starts thickening.

Remove from flame and let it cool down.

Remove pods from cardamom, crush it and add it in the dish.

Transfer into serving bowls, garnish with crushed pistachios.

Chill for an hour and serve.