Boil half cup water and soak almonds in it for 5-10 minutes.

Peel almonds and pistachios, and coarsely grind or roughly chop them.

Bring milk to a boil and then allow it to simmer on slow flame till it becomes 3/4th of the original quantity.

Add sugar and continue to simmer the milk till it reduces some more.

When the milk reduces to almost half, add saffron strands and mix well.

Add cardamom and nutmeg powder, and mix well.

Add chopped almonds and pistachios, and mix well.

Allow the milk to simmer till it reduces to half the original quantity and then turn off heat.