Beat milk, cream and saffron strands together in a bowl till it is dissolved and mix finely.
Beat ghee, sugar and mawa separately and add to the previous milk mix.
Add baking soda to hung curd and keep aside for a few minutes.
In the mean while sift together the dry mix of wheat flour, suji and almond flour. Give this a nice stir.
Now add the curd mixture to main milk mix and add the dry mixture in parts. Make a nice batter with no lumps.
Add this to a greased tin and bake in a preheated oven for 25-35 minutes at 150-180 deg. Take out after taking a toothpick test. Let it cool.
For icing- mix cream, sugar and saffron and whip it till soft peaks are formed. Layer the cake and decorate with pistachios and rose petals.
And tada, u are ready for a heavenly treat..
