In a sauce pan add milk, sugar, cardamoms, saffron and dates. Bring the milk to a brisk boil. Lower the heat and simmer for 5 to 10 minutes.
Then add the pheni, mix well and turn off the heat. Allow the milk and pheni mixture to rest in the pan for about 10 minutes. This will help soften the pheni in the warm milk.
Transfer the Pheni to a serving bowl, garnish with chopped nuts and serve.