First heat the milk in a nonstick pan. When the milk boils, slow down the gas flame and let it boil till the milk is halfed. Add 2 tbsp of hot milk into the saffron stalks and mix it well. Chop the dry fruits.

During the milk boils, keep stucking prepared cream over the edge of pan with a spoon. Once the milk thickens, add sugar, saffron milk, cardamom - nutmeg powder and mix.

Then, add the frozen cream on the edges into the milk, mix it well, boil for 10 more minutes and turn off the gas flame. Now, keep the rabdi in a bowl and let it cool in the freeze for 2 hours. After cooling, add chopped nuts, mix and Serve.