Rinse rice until the water runs clear. Soak the rice for 30 minutes and set it aside. Drain after 30 minutes and set aside.

In the meanwhile, add milk in a heavy-bottomed pot, bring to boil over medium heat. Add 2 tablespoon of hot milk to saffron in a small bowl and set it aside.

After it comes to a boil, add the drained rice, mix well, and cook over medium-low heat until the rice cooks completely and the milk thickens about 20-25 minutes, stirring occasionally every 2-3 minutes to prevent the milk from sticking and burning at the bottom of the pan.

To check for the correct consistency: If you drop some mixture from a spoon, the rice and milk should fall in one stream and not separately.

Add sugar and saffron-infused milk, continue cooking for another 5 minutes over medium-low heat.

Add cardamom powder and nuts, and cook for another minute. Switch off the heat and let the mixture cool down completely.

Add fresh mango pulp, mix well.