Dissolve the saffron in 1 tbs of milk after crushing the strands in a mortar and pestle. If you want a deeper color then you could use water instead. Some varieties of saffron are not so fragrant and colorful, then you should add a little more than a pinch using your own judgement by testing one or two strands and checking to see if it leaves color. Blanch the almonds, sliver them, slice the pistachios after blanching them as well and keep aside. Keep a dry 10 - 12 inch stainless steel walled plate or a pie plate ready.

Boil the whole milk in a big pot. Add the condensed milk, sugar and whipping cream or half and half and let it simmer for sometime. I prefer adding whipping cream for a smooth texture. Once the milk comes to a rolling boil, lower the heat and let it simmer. Health watchers can use skimmed milk and 10% cream, but have to compromise on the taste as it will not be as rich and smooth as this one.

You have both the agar agar solution and the milk mixture on simmer. Now pour the dissolved agar agar mixture into the pot through a strainer while stirring continuously. This is to avoid lumps.

After adding do not raise the temperature as it will curdle the milk. You have to be really careful at this stage. The temperature should be constant. Sometimes lowering and then raising the temperature again and again also affects the texture and all the effort goes down the drain with the curdling of the milk and you can do nothing about it.

Use a wooden spatula and do not scrape the bottom of the pan as we do not want the any browned milk shavings from the bottom swimming in the milk. This gives a bad appearance to the falooda.

Allow the milk to boil just once after adding the agar agar for one or two mins on medium heat. Test for right consistency by drizzling a few drops on a clean plate. If it sets in a minute then it is done. If it doesn't then leave it on simmer for 2 more minutes. Pour it immediately into the reserved clean pie plate. After a couple of minutes when you see a film of layer on the surface it is time to sprinkle the slivered almonds on top so that they don't sink to the bottom of the plate. Let the falooda set at room temperature in a cool place away from the heat source.

Once it is set, dip a toothpick in the saffron solution and make a design on the falooda or just dab the surface with a brush or the back of a spoon here and there as I have done to give it some color. To make a marbled pattern, you could drizzle the saffron milk (you could use 2 tbs of saffron milk) here and there and just swirl it around quickly with a skewer or fork. This will give some color to the falooda even inside which makes it look beautiful.

Chill it in the fridge for a couple of hours or over night.