Rinse ¼ cup basmati rice in water then soak it in water for 20 minutes.

Drain water and spread it in the strainer and air dry it.

Once dried grind it to a slightly coarse mixture and set aside.

Heat 1 liter - 4 cups full cream milk in a heavy bottomed pan.

Once boiled add little hot milk to 10 strands of saffron.

Add rice mixture.

Mix it well so that there are no lumps.

Cook until it becomes thick and rice turns soft.

Now add ½ cup sugar and saffron milk.

Mix it well, it will turn slightly runny. Keep cooking until it is thick.

Add ¼ teaspoon cardamom powder and ½ teaspoon rose water.

Mix it well. It should be thick but in flowing consistency like this.

Transfer the mixture to small clay bowls.

Sprinkle chopped nuts and saffron. Chill it for minimum 2 hours.

Serve chilled!