Heat the milk and bring it to a rolling boil over a medium flame, in a heavy bottomed wide pot. Reduce the flame to low and thicken the milk till it coats the back of a spoon or until the milk changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel.

The milk should be reduced to a little less than half the original quantity. Add the sugar, cardamom powder and saffron.

Lower the flame and cook for 5 minutes more. Cool to room temperature and add the orange segments. Make sure the milk should be completely cool or else it will curdle.

Chill for at least 3 to 4 hours, garnish with chopped pistachio nuts and serve.