Take a heavy bottomed pan and boil the milk on a medium heat.
When the milk starts to boil, lower the heat and let it simmer. Remember to stir this once in 3-4 minutes.
Once layers of cream appear, make sure to move it to the side of the pan.
Continue cooking till the milk has reduced to 1/3rd of the original quantity.
Now, put in the sugar and stir well. Next, add in the cardamom powder, sliced almonds and pistachios. Stir well so that all the ingredients blend together.
Then, scrape the layers of cream collected on the side of the pan and put it into the milk.
Cook for another 2 minutes before switching off the heat. Take it off the stove and let it cool down.
Refrigerate this rabdi for a minimum of 1 hour before you serve it.
Serve chilled with a garnish of saffron strands on top.