Soak almonds in 1 cup of hot water for about 20 minutes.
Soak 20-25 saffron strands in ¼ cup of warm milk and set aside for 20 minutes.
Peel almond skin and transfer it into a mixer jar / blender.
Add ¼ cup of milk to blender , 3-4 saffron strands and blend to a very fine paste.
Bring milk to boil , add almond paste and stir well.
Keep on low flame and stir milk till raw smell of almonds completely goes off. This takes for about 20 - 25 minutes. Keep stirring milk in between to avoid scorching of milk from bottom.
Add saffron soaked milk and stir well , boil for 5 minutes on a medium heat.
Add ¼ cup of sugar and stir well , till it dissolves.
Turn off the stove . Add freshly crushed cardamom powder from mortar and pestle.
Also add dry rose petal and stir well.
Garnish with slivered pista ,almonds and dry rose petals.`
Kesar Badam Milk can be served either hot or cold.