Boil and cool the milk till warm.
Set the warm milk into curd.
When firmly set, spread onto a thin muslin cloth and hang till all the water has drained out completely. This takes about 5-6 hours. The curd should be dry and grainy.
Smoothen out this mixture with a spoon or spatula.
Add sugar and beat well till it attains a creamy texture.
Soak the saffron in warm milk and stir into the sugar-yoghurt mixture.
Add the cardamom powder.
Garnish with almond and pista slivers.
:- Serve chilled.