In a steamer, steam apples until they are soft. Let them cool.
Peel them, take out the seeds/shell. Blend them into a smooth puree. Heat 1 teaspoon oil in a pan. Cook the apple puree for 10 minutes on low heat.
Heat milk in a pan. Keep 2 tbsp. aside and add saffron. Add amaranth/rajgira flour to the milk in the pan. Mix with a whisk, allow to boil and turn off the heat. Keep the mix aside to cool down.
Add the saffron milk mixture to saucepan.
Once the apple puree and milk mixture has cooled down completely only then mix them and garnish with nuts.
Optionally, garnish with sliced almonds or apple slices. Serve cold or at room temperature.