Crush and soak the saffron strands in 2 tblsp of cold milk.
Finely slice the Pistachios and Almonds.
Wash apples properly, peel and grate them.
Heat a pan, add 4 tblsp of water and 2 tblsp of sugar and stew till sugar melts. Then add grated apple and saute for few minutes and switch off the flame.
Boil milk in a pan in medium heat and reduce the milk to its half. Then add 4 tblsp of sugar, diluted saffron, condensed milk and stir well until the sugar grains disappear in milk.
At this point, add the custard mix and let it cook for another 2-3 minutes. Then add cardamom powder and mix well.
Now add the apple mix to the milk and stir it firmly until it again started boiling. Once it starts boiling turn off the heat. Let it cool at room temperature. Then refrigerate for one hour.
Finally garnish with sliced pistachios and almonds and serve it cool.
