Soak the almonds in hot water for around 30 minutes. Peel the skin off the almonds. Grind into a smooth paste by adding a couple of tablespoons of milk. Set aside.

Heat milk in a saucepan. Allow it to come to a rolling boil. Simmer on low flame stirring occasionally to avoid sticking to the bottom of the pan, till the mixture reduces to 3/4. Add in the almond paste, sugar, cardamom and saffron and continue to cook till the mixture looks thickened. Switch off and add the rose water.

Serve warm garnished with slivered almonds and saffron!