Soak saffron strands in milk for 2 hours. Refrigerate the bowl while the saffron is soaking.
Heat whole milk (full-fat milk) in a pan over medium flame.
Once the milk comes to a boil, add the saffron soaked in milk, almonds (slivered), cashew nuts (slivered), pistachios (slivered), poppy seeds, chironji, and seedless dates (chopped) and stir well.
Reduce the heat to low. Cook the milk for 10-12 minutes, stirring frequently. Add sugar and cook for another 2-3 minutes, stirring frequently. Remove the pan from the heat.