Take the milk in a thick bottomed pan and begin to heat the milk.
When the milk boils over, simmer to low flame and continue cooking until the milk reduces.
While the milk is getting boiled, you will find a layer of cream getting formed on top, keep pushing it to the sides of the pan.
Let the milk continue boiling in low heat. Keep stirring so that the bottom doesn't get burnt.
When the milk thickens and you will have layers of cream on the sides.
The milk has to reduce to half, add the sugar and stir well for the sugar to get mixed up well.
Continue collecting the cream on the sides.
Add the saffron and half of the sliced nuts to the pan.
When you notice the milk has reduced to 1/3rd of the original quantity, scrape of the cream layer from the sides to the pan and mix well.
The Milk now will be thick with layers of cream in it.
Garnish with the remaining nuts and serve warm or chilled.