Boil milk in a pan. Soak saffron in milk in a bowl.
Chop cashew, almonds, walnuts and pistachio.
Add rice in boiling milk and cook on low flame till it turn thick and rice gets soften. Add sugar and cardamom powder and stir well. Add soaked saffron and all chopped dry fruits leaving some for garnishing.
Continue to simmer on low flame till it turn thick. Now switch off the flame and transfer it in a serving bowl and let it cool. When it comes to room temperature refrigerate it for 2 hours.
Serve it chilled garnished with chopped pistachio and almonds.
