Heat ½ cup water in a non stick pan, add saffron, orange drink powder and stir till both dissolve. Set aside to cool.
Put pista in a mixer jar and grind. Add 1 tbsp cream and grind again.
Pour orange drink into a bowl, add 6 tbsps sugar and stir till it dissolves.
Put the ground pista in a non stick pan, add remaining cream and 3 tbsps sugar and cook, stirring, till sugar dissolves. Remove from heat, cool and chill.
Remove the rasmalai from the milk, squeeze tightly, dip them in orange drink syrup for about ½ hour.
While serving, arrange the rasmalai in a serving plate. Surround it with pista sauce, decorate with silver foil and serve immediately.