1. Crush almonds and pasta coarsely, or cut into thin slivers.
2. Boil milk in a clean heavy pan.
3. Simmer for ten minutes, after it starts boiling.
4. Stir occasionally while boiling.
5. Add sugar, stir till dissolved.
6. Take off fire, add saffron, cardamom, almonds, pastas.
7. Cool to room temperature.
8. Add sitaphal pulp, chill for 3-4 hours till very cold.
9. Put in individual serving bowls sprinkle very few chopped petals to garnish.
10. Serve chilled.

Making time: 45 minutes (excluding chilling time)
Makes: 7-8 servings
Shelflife: 1 day refrigerated