Begin by carefully slicing each Medjool date along one side to create an opening for the delightful filling. Gently remove the pit, ensuring the date remains intact to hold the luscious malai mixture.

In a nonstick pan over low heat, combine 1 cup of whole milk with ½ cup of whole milk powder. Stir continuously for about 5 minutes until smooth and warm.

Scrape the sides of the pan regularly as the mixture simmers. Cook until it reduces by half, around 5-7 minutes, resulting in a thicker, creamier base.

Stir in ½ teaspoon of ground green cardamom, 2 teaspoons of rosewater, and ¼ teaspoon of crushed saffron strands. Let simmer for another 3-5 minutes until it thickens noticeably.

Transfer the malai mixture into a piping bag or a Ziploc bag. Carefully fill each prepared Medjool date until it overflows slightly.

Press chopped pistachios into the creamy surface of each stuffed date. Allow them to sit for a few minutes before serving at room temperature or chilled.