Instructions: Place the milk in a heavy sausepan and bring to the boil, stirring constantly. Keep stirring and simmer until the milk reduces to one-third its original quantity.

Add the sugar and simmer for 5 more minutes. Now add the crushed cardamoms.

Dissolve the saffron in 1/4 cup hot milk and add to the milk pudding. Stir thoroughly.

Garnish with the chopped pistachios. Serve chilled.

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