Mix Chenna(how to make chenna - look at "rasgulla recipe") with Suji. Knead till chenna is light and fluffy. Make round lemon size balls and flatten them by pressing between your palms.
In a medium size pan, make thick sugar syrup with 1 litre water and 1 kg of sugar. Keep it aside. Put chenna balls in the syrup for 15 to 20 minutes.
Boil the milk with saffron till it reduces to three-fourth of its original quantity. Add sugar and cardamom powder and cook till sugar dissolves completely. Then add flat chenna balls to the hot milk and let it remain in gas for 2 to 3 minutes more.
Remove from the flame and let it cool down. Serve chilled after garnishing with Pistachios and almonds.
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