Soak the rice in water for 2-4 hours.
Take one pinch of Saffron and soak it in 2 tbsp of warm milk.
Using a thick bottomed pan or kadai, heat the milk.Add crushed Cardamom pods.Bring to boil and simmer for 15-20 minutes ,while stirring it occasionally.
The milk should approximately reduce to half it's volume.Remove the cardamom pods.
Grind the rice coarsely.(DO NOT MAKE A PASTE!)
Add the sugar, soaked kesar and coarsely ground rice to the reduced milk.
Give it all a stir.Cover and cook for 10 minutes on low flame.Check the consistency and if the rice is cooked.
Cook in open flame (without a lid or cover) to make it thicker.
Let it cool slightly.Pour it into earthen pots for added flavour.Cover and chill overnight.
Garnish with a few strands of kesar and slivered almonds and pistachios.