Soak saffron in 2 tsp hot milk, keep aside. Chop finely or crush coarsely, the almonds and pistachios.Peel and powder cardamom seeds with a mallet.Add to chopped dry fruit.
Run saffron with base of a mallet, in cup, till dissolved in milk.

Put milk to boil in a large deep pan, stirring occasionally. When it starts boiling, reduce heat and boil.Stir frequently, till milk is 2/3 in volume. Add all other ingredients to boiling milk.

Boil further for 3-4 minutes. Take off heat. Cool a little.Pour into a large decorative serving bowl. Allow to cool completely, chill in refrigerator for 4-5 hours.

To avoid a layer forming on the surface, stir frequently while cooling. Serve chilled in individual cups with rose petal to decorate on top, if desired.