Soak almonds and poppy seeds separately for 6 hours or overnight.

Peel the almonds.

Grind almonds with a little water to a thick smooth paste.

Grind drained soaked poppy seeds to a thick paste.

In a saucepan, bring milk to boil.

Add almond and khus khus paste to the milk, stirring constantly.

Add sugar and stir until dissolved.

Add cardamom powder once the milk thickens a bit.

Stir well until the flavor is uniform.

Switch off the heat and let it cool.

Serve topped with pistachios, glazed cherries, and soaked saffron strands.

Serve at room temperature or chilled.