Soak saffron in 2 tsp of warm milk.
In a heavy bottom pan add ghee and heat it on medium flame
When it become warm then add semolina and stir fry on medium heat till it get a nice golden color.
Add water and milk and cook till it started to thicken.
Now add sugar and cook again till it started to thicken.
Add mango pulp and keep stirring so it will absorb the moisture.
Cover the pan with a lid and simmer for 1-2 minutes
Stir and cook till it start leaving the sides of the pan.
Add cardamom powder,nuts and saffron.
Add a tsp of ghee and mix.
Garnish with chopped pistachio and serve hot.