Soak almonds in warm water to blanch.
Take off the skin.
Reserve a few for garnishing and make a paste of the rest.
Slice almonds reserved for decorate and pistachio nuts.
Wash and strain chironji.
Bring milk to a boil, stirring continuously.
Simmer (boil slowly at low temperature) over low heat up till milk coats the back of the spoon.
Stir in almond paste dissolved in half a cup of water or milk and mix well.
Mix in sugar and saffron and stir fry till sugar gets fully dissolved.
Chill and serve decorated with pista, chironji and almonds.

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