Take a 3L pressure cooker. (Use bigger cooker if making larger quantity).

Place peeled wheat in the cooker pot, wash, rinse, and drain three times to ensure thorough cleaning.

Place the saucepan in the electric cooker after washing and draining the peeled wheat. Pour in the 2 cups of water.

Cover the cooker with its lid. If using an electric cooker then place the lid and set it to cook on high pressure for 25 minutes. If using a gas top pressure cooker, then place the lid with a whistle on the lid and pressure cook on a medium flame for 3 to 4 whistles.

Let the cooker cool until all the steam is released.

Open the cooker and without disturbing the plumped-up grains, pour 2 cups of milk in the cooker pot.

Place the cooker lid again and set it to cook on high pressure for 25 minutes. If using a gas top pressure cooker, then pressure cook on a medium flame for 3 to 4 whistles.

Once again let the cooker cool until all the steam is released before opening the lid.

The milk may appear split but it isn't. In fact, the wheat grains have absorbed the milk and are well cooked.

Either transfer cooked wheat into a saucepan or leave them in the cooker pot and add 2 cups of milk.

Switch the gas on low flame or on saute mode for an electric cooker.

Mix in the sugar and allow it to simmer for a 5 minutes, stirring occasionally.

In the meanwhile, soak saffron strands in hot water for 3-4 mins. This will help saffron release golden colour and fragrance.

Add Soaked saffron and cardamom powder to the simmering pudding followed by slivered almonds and pistachios.

Mix and simmer for another 5 minutes or until you have desired thickness.

Note pudding will thicken further when it cools down. For a thinner consistency, add extra milk to the pudding.

Taste and adjust sugar if you like sweeter pudding.

Serve it warm, garnished with slivered almonds and pistachio. 

You can also place some silver leaves for a rich presentation.