Bring the milk to a boil in a deep non stick pan, lower the heat andsimmer till the milk reduces to half its original volume. Add thesaffron and sugar and cook till the sugar dissolves. Add the khoya tothicken the milk. Squeeze the rosogullas to remove excess syrup andplace them in a bowl. Pour the milk mixture over and set aside to cool.When completely cold, place in a refrigerator to chill. To serve, placea few chilled rosogullas in each bowl. Drizzle fresh cream and sprinklepistachios, almonds and pomegranate kernels on top and serve at once.