Heat milk in a heavy bottom pan.

Add saffron strands, cardamom powder, and powdered cashew nuts to the milk.

Bring the milk to a rolling boil, then reduce heat to low.

Simmer the milk for 3-4 minutes.

Turn off the heat and allow a layer of cream to form on top of the milk.

Gently remove the cream and store it in a container.

Repeat the heating and simmering process 2-3 times, collecting the cream each time.

To serve, pour the milk from a slight height into a tall steel glass.

Spoon the collected cream over the milk.

Garnish with saffron strands, dried rose petals, and slivered dry fruits.

Serve hot, especially during winter evenings.