To make the skin of almonds simpler to peel, soak them in hot water for 15-20 minutes. After that, peel each almond's skin. It should be easy to remove.
Blend it with 1/4 cup milk until it becomes a smooth paste.
Heat the remaining milk in a heavy-bottomed pan.
When the milk has reached a boil, stir in the almond paste, sugar, cardamom powder, and saffron. Stir everything together thoroughly.
Reduce the heat to low and cook for 10 minutes. After that, turn off the heat. And it’s ready. Garnish with slivered pistachios and saffron strands.