Deseed the sitaphal and keep the pulp in the refrigerator till needed. Heat milk in a deep nonstick pan till it boils. Reduce heat and simmer, stirring continuously, till it reduces to his half its original quantity.
Add sugar, saffron and stir ill it dissolves. Set aside to cool. Mash the sitaphal pulp with a fork and add to the reduced milk and mix well. Serve chilled
