Prepare fresh paneer (cottage cheese) and mash it well until smooth and moist.

Pinch small portions of the paneer and roll them into marble-sized dumplings.

Boil full cream milk in a heavy-bottomed pan.

Reduce the milk, stirring frequently, until it thickens and turns off-white and creamy.

Scrape the cream from the sides of the pan and incorporate it into the boiling milk.

Add sugar, saffron strands dissolved in a little milk, and cardamom powder.

Incorporate chopped cashews, almonds, and pistachios into the milk.

Continue cooking for a few more minutes, stirring to prevent burning.

Once the milk reaches a thick, creamy consistency, gently add the paneer dumplings.

Simmer on low heat for 5-6 minutes, allowing the dumplings to cook through.

Add raisins.

Turn off the heat and allow the payesh to cool.

Refrigerate the payesh until chilled.

Serve chilled, garnished with chopped nuts and rose petals.