Rinse the bajra well and soak overnight or for at least 5–6 hours.

Drain and cook the soaked bajra in 1¼ cups water with green cardamom pods until soft (or pressure cook for 3 whistles).

Let it cool slightly and remove the cardamom pods.

Lightly pulse the cooked bajra in a mixer 2–3 times to get a coarse texture.

Bring the milk to a boil in a heavy-bottomed pan and simmer for 10–12 minutes, stirring occasionally.

Add the ground bajra to the simmering milk and cook on low heat for 15–20 minutes, stirring frequently, until thick and creamy.

Stir in the Milkmaid and let it cook for another 2–3 minutes.

Add soaked saffron and cardamom powder, and mix well.

Add half of the sliced almonds and pistachios, reserving the rest for garnish.

Pour into serving bowls or clay pots, garnish with the remaining dry fruits, and refrigerate for 2–3 hours.

Serve chilled.