Boil milk in a broad non-stick pan over medium heat.

As the milk starts to boil, reduce the heat to low and keep stirring every 3-4 minutes. Do not stir continuously.

When a layer of cream appears on the surface of the milk, move it to the side of the pan. Keep doing this for the next couple of cream layers that pop up. Keep cooking the milk on low flame until it is reduced to 1/3 of its original quantity.

Add sugar to the reduced milk and stir till it dissolves. Add the cardamom powder, sliced almonds (reserve some for garnish), sliced pistachios, saffron strands and mix well.

With your spatula, scrape the layers of cream from the sides into the milk mixture. Cook for 2 more minutes and remove from the heat. Let it cool down. Once at room temperature, refrigerate for 2 hours.

Transfer the chilled rabri into a serving bowl. Sprinkle the reserved sliced almonds and serve cold.