Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a clean heavy pan.
Simmer for ten minutes after it starts boiling. Stir occasionally while boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron, cardamom, almonds and pistas. Cool to room temperature. Add sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving bowls sprinkle a few chopped rose petals to garnish. Serve chilled.