Soak a generous pinch of saffron in 2 tablespoons of hot milk. Let it steep through for 30 minutes. If you don’t have saffron you can skip this step.
Combine ⅓ cup heavy cream, 1 ¼ cup evaporated milk and ¾ to 1 cup sweetened condensed milk. Add the saffron milk and crushed cardamom. Start with ¾th cup of condensed milk, taste and add more to your preference. Mix it well.
To a 8 by 8 inch pan arrange one layer of lady fingers ( about 12). Slowly pour some of the milk on each of the lady fingers. After 10 minutes pour some more milk evenly.
Sprinkle some crushed pistachios and arrange another layer of lady fingers.
Slowly pour some of the milk on each of the lady fingers ( don’t forget the edges) and let it rest on the counter top for 15 minutes. At this point save about ¾th cup of the sweetened milk to pour after sometime.
Cover and refrigerate for 2 to 3 hours. After 3 hours, pour rest of the milk or save some to pour while serving.
To a medium bowl add 1 cup of whipping cream, 2 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip ( for 5-6 minutes) till stiff and spreadable.
Spread the whipped cream on the lady fingers and smoothen the top. Sprinkle crushed pistachios and arrange few raspberries. Cover and refrigerate overnight.
Remove the cake 10 minutes before serving. Slice and enjoy.