Shred 1/4 of the almonds into thin strips and grind the rest to a paste, with help of some of the milk. Cook the rest of the milk, till 2/3 remains. Add the almond paste, sugar, cardamoms and saffron. Simmer on low heat for 2-3 minutes. Transfer on to a serving dish, garnish with pistachio and some almond, chill and serve.