Soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
Soak the almonds in hot water for 10 minutes and take out the skin.
Grind the almonds with 2-4 tbsp of milk into a smooth paste.
Boil the remaining milk with cardamom, clove, and cinnamon.
Keep the flame low.
After 5 minutes, add the ground almond paste to the milk and the soaked saffron.
Boil in a low flame for 5 minutes.
Add turmeric powder and pepper powder. Mix it well.
Switch off the flame and take out the cardamom, cloves, and cinnamon.
Add sugar and mix well and garnish with pistachios or cashew nuts or sliced almonds.
In restaurants they serve with malai on the top.