Heat milk in a saucepan and bring it to boil. Simmer and reduce to one third the original quantity, stirring constantly.
Add sugar and stir till it dissolves. Soak saffron in a tablespoon of warm milk and add it to the reduced milk. Chop the toasted almonds and add it to the milk. Add green cardamom powder and mix.
Pour the above mixture into four small matkas and freeze it for four to five hours.