Soak almonds in water for 5-6 hours. Soaking the almond in water makes the peeling process and blending easier.
Peel the skin of the soaked almonds and add them to a blender along with milk.
Blend to make a fine paste. Don’t bother if there are small pieces of almonds in the paste. They will add to the texture of the kheer.
Add the remaining milk to a heavy bottom pan and bring it to a boil on medium heat. Stir frequently to avoid scorching.
Once the milk comes to a boil, reduce the heat to low and add 10-15 strands of saffron to the pan and mix well.
Now add the almond paste to the pan and cook on low heat until the kheer thickens (15-20 minutes). Keep stirring very frequently to avoid scorching at the bottom of the pan.
Once almond kheer is thickened and has reached the desired consistency, stir in sugar and cardamom powder and cook for another 5 minutes.
Garnish with slivered almonds and pistachios and dried rose petals and serve hot or chilled.