In a heavy bottomed pan, preferably non-stick, heat the milk and sugar and bring to a boil. Move aside, the cream that floats on top, and stick it to the sides of the pan. Reduce heat to medium and add the heavy cream.

Keep moving the frothy cream layers that come on top, towards the side of the pan and keep stirring every few minutes or so. Watch it closely so as to not burn the milk.

If you want to see how much the milk has reduced in quantity, bring the heat to the lowest and the milk will settle down and you will be able to see. Ideally, you want the milk to reduce to at least half its original quantity.

Add the ground cardamom and saffron strands and cook till the milk has reduced to half its original quantity. Let it cool in the pan.

Once cool, pour it into a bowl and scrape off all the cream that you moved to the side and stuck to the pan. Add this to the rabri. Refrigerate for at least 30 mins to chill.

When serving, top with almond slices (I like to toast the almond slices a little) and crushed pistachios.