Take almonds and cashews in a bowl.

Add water and soak them for about 7-8 hours. You can soak them overnight as well.

After the soaking time, drain the nuts.

Peel the almonds. The skin will pop out without any effort. Do the same for all the almonds.

Save about 4-5 almonds and take remaining peeled almonds and cashews in a grinder. Add ¼ cup of milk.

Make smooth paste out of it. If needed you can add little more milk.

Now take remaining 2 cups of milk in a sauce pan or patila.

Turn the heat on medium.

Add ground almond paste and stir well.

Now crush the saffron between your fingers and add into the milk. Also add sugar.

Let it come to a boil and then simmer for 5-6 minutes. Do stir occasionally and stay right there. Then turn off the stove.

Now add cardamom powder, if using. Stir well.

Also add rose water and mix well.

Pour into serving glass, garnish with sliced almonds and serve.