In a pan / pot boil the milk along with saffron and reduce it to approximately half the quantity (it took me approx. 25 to 30 minutes in medium to low flame.) Add the saffron in the beginning so that the saffron gives its lovely yellow color. After 20 minutes or so add the sugar and rose water too. So when the milk is done, bring it to room temperature and cover with a cling film & chill in the fridge. In the meantime you can prepare the mangoes too.

Note: *Adding saffron and rose water while cooking the milk gives more intense yellow color and aroma rather then adding at the end of the mixing and serving process.

Peel and grate the mango add about 2 cups water and bring it to boil and cook till the grated mangoes are soft it just takes about 5 minutes for it to soften. Once done strain it in a seive through a muslin/cotton cloth, wash the boiled mango thoroughly in running water till all the sourness of the mango goes off so that it doesn't curdle the milk. Then gently wring out the water from the mango by gently pressing the cloth. Keep it in the fridge to chill. Prepare the nuts to add in and garnish.