Soak the pistachios in hot water for 15 to 30 minutes. Peel off the skin of the pista once soft.
Soak saffron strands in 1 tbsp warm milk.
In a blender, add milk, peeled pista, cardamom, honey, and soaked saffron milk. Blend to a smooth and creamy texture.
Pour the mixture into a serving glass. Garnish with finely chopped pista on top.
Serve chilled or at room temperature.