Heat milk in a heavy bottom pan (or non stick pan) on high flame. When it starts boiling, reduce the flame at low and cover the pan partially. Stir it at regular intervals and let it reduce to 3/4. Now add crushed black pepper, green cardamom powder, soaked saffron, sliced almond and pistachio and keep stirring and scrapping at this point until the milk has reduced to half. Now add sugar, let it dissolve and switch off the flame.