Boil milk until it reduces. Meanwhile, take the seeds in a mortar and pestle and make a coarse powder. Mix saffron in a bowl with hot milk and set aside.
Once the milk is reduced, add sugar, cardamom-fennel seeds powder, almonds, pistachios, and saffron mix. Mix well and let it cook for another 5 minutes. Keep aside.
Take the milk in a heavy bottom pot, bring the milk to a boil. Switch off the flame, keep the pot aside for about 5 minutes.
Now add vinegar a tablespoon at a time and stir continuously. Once you see the green color whey separate COMPLETELY, stop adding vinegar.
Line a strainer with a muslin cloth over a big bowl, drain the curdled milk and collect the whey. Gather all the edges of the cloth, squeeze out the water as much as possible.