Take a tbsp of hot milk and soak the saffron in it.
Wash the rice and let it soak in the water for about 15 minutes.
Cut the pistachios and almonds into thin slivers.
I prefer to slightly roast the charoli.
Pour the milk into a non stick pan. Let the milk boil over medium heat, and stir it occasionally.
When it comes to a boil, lower the heat and let it simmer for nearly 10 minutes. Make sure you stir it frequently to avoid getting the milk burnt at the bottom.
In the meantime, drain out all the water from the rice. Heat the ghee in a small pan and roast the rice in it for 2 to 3 minutes.
Add the roasted rice and evaporated milk or cream to the simmering milk. Simmer for a further 15 -20 minutes. Stir the mixture frequently.
Add sugar and simmer for 5 minutes. By now the milk will have become slightly thick.
Add cardamom and nutmeg powder, saffron, charoli and the cut almonds and pistachios. Mix well.
Serve immediately or put it in the fridge to cool.
Serve with hot puris.