Soak the china grass in a medium-size saucepan with 3/4 cup of water for 10 minutes.

Heat the soaked china grass along with water until the water starts to boil and china grass dissolves completely. (The water should look transparent). Switch off the heat and when it slightly cools add milk and sugar.

Turn on the heat and cook the milk till it starts to boil, stirring constantly.

Now add saffron strands, cardamom powder, and color.

Pour into individual serving bowls or 1 flat serving dish.

Garnish with chopped almonds and set it in the refrigerator till the dessert sets and is firm,

Serve chilled.