First, add the saffron to 2 Tbsp of milk and keep aside. Then soak almonds and pistas in hot water for 5-10 mins. Remove the skin and keep aside. Now add the saffron - milk, almonds and pistas to a mixie and grind to a coarse paste.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-1.jpg" alt="milk" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-2.jpg" alt="milk" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-3.jpg" alt="milk" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-4.jpg" alt="milk" width="48%" />

Bring the remaining milk to a boil along with cardamom pods, cloves, cinnamon. Once the milk comes to a boil, reduce the flame to medium-low and leave it to reduce for 5 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-5.jpg" alt="mochai" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-6.jpg" alt="mochai" width="48%" />

Then fish out the spices from the milk. Add the ground paste and turmeric. Keep stirring frequently and Let it continue to reduce for a further 5 mins.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-7.jpg" alt="mochai" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-8.jpg" alt="mochai" width="48%" />

Finally add the sugar, mix well. Reduce further for 5 more mins or until desired consistency is reached. Turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-9.jpg" alt="mochai" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/mp-10.jpg" alt="mochai" width="48%" />