In a heavy bottom pan add the milk and bring to boil. Once it starts to boil reduce the heat to low-medium heat.
When you notice the cream floating up with the help of a stapula gently move the cream layer and bring to the side of the pan and stick to it.
Follow this every 3-5 mins and stir the milk occasionally to prevent from burning at the bottom.
Once the milk reduces to half add the sugar, saffron and cardamom pods.
Continue collecting the cream till it reaches ⅓ or ¼ of its original quantity. You will notice that the milk has thickened which took me almost one hour.
Scrape off the entire cream layers and dried milk in the sides of the pan and add it to the thickened milk.
Now add the oats and cook further about 5 mins or little more.
Garnish with chopped cashewnuts and almonds and serve hot/warm/chilled.
