Heat milk in the sauce pan. When milk starts boiling, reduce the flame.

Add saffron strands and keep boiling milk till milk reduces to 3/4th quantity.

Add khoya and let it simmer for few more minutes. Keep scraping from the sides and stir well.

Now add sugar and coconut. Mix it well.

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

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

Remove from flame and let it cool down.

Transfer into serving bowls and garnish with nuts.

Chill for an hour and serve.