Blanch the almonds and pistachios by soaking in boiling hot water for 20-30 minutes. After that peel the skin and slice them.
Also, wash the rice and soak for 20 minutes.
After that discard the soaking water and grind into coarse paste using fresh ¼ cup of water.
Take milk into heavy bottom pan and bring it to a boil on medium heat.
Once starts boiling add coarsely ground rice and cook for 15-28 minutes or till the rice is cooked and milk is thickened. Do stir in between and scrap the pan, so milk does not stick and burn.
Then add sugar, cardamom powder and saffron. Mix well and cook for 5 minutes.
Now add rose water and turn off the stove.
Pour into individual serving bowls, garnish with sliced almonds, pistachios and crushed saffron strands.
Cover it and chill in refrigerator for few hours and then serve.