Take rawa in a thick-bottomed pan. Roast on low heat for fifteen minutes or till light brown. Soak saffron in one tablespoon of milk.
Bring remaining milk to a boil and simmer on medium heat till it is reduced to one litre. Add reduced milk to rawa, stirring continuously to prevent lumps.
Cook on high heat till it comes to a boil. Add sugar and simmer for two to three minutes. Add saffron and stir well. Garnish with sunflower seeds and almond slivers and serve hot or cold.