Lightly brush oil on a rectangular dish or square dish.
You can line the dish with parchment/butter paper.
Take about ¼ Cup warm milk soak saffron/kesar strands in it and keep aside.
Grind pistachios coarsely.
Dry roast in a pan on low heat, till it gives a nutty aroma. Once done, keep in dish or plate to cool.
Now take milk powder, add ghee in it and roast till milk powder turns creamy in color and gives the roasted aroma.
Once done, take out from the pan and keep aside in another dish,
Now in another or same pan, add rest of the milk, cardamom powder, cream, sugar and cook till milk starts to thicken. Cook for about 5 mins.
Now add roasted milk powder to it and quickly mix it well.
Roast it for another 2-3 mins, till it starts to form a sticky mass. It is almost similar to mawa or khoya.
Now take out ½ of the milk powder mix and keep in dish and add roasted pista powder to it.
Quickly working on it , mix pista powder well. Take care not to burn the mixture.
Transfer the mix. and spread the in the greased dish. Keep the thickness of the block as you like. It should not be very thin or thick. I keep it in between 1-2 cm. Level it with spatula or with hands,
Now add kesar milk in pan, add the rest of the portion of milk powder mix(mawa) and mix well.
If you want bright color, you can add a drop or pinch of artificial yellow or orange color or a pinch of turmeric. It gives a nice yellowish tinge.
Now spread this mix over the pistachio layer. Spread it evenly.
Cover with finely chopped almonds or more coarsely powdered pistachios.
Cover with cling film or with aluminum foil and after 30 mins. cut in desired pieces.
Once the whole mixture cools down, take out the pieces from the dish and store in an airtight container.