Mix together china grass and water and heat it on low flame. Let it melt completely.
By the same time heat milk.
Add sugar, chopped pistachios and a few crushed saffron strands.
Let it come to boil.
Remove from flame. Add the hot china grass mixture to the milk and mix it thoroughly.
Beat cream cheese until it is smooth and creamy.
Add the hot milk china grass mixture to it and mix it until all the ingredients are incorporated.
Pour the mixture immediately into shot glasses and refrigerate for 2 hours.
Top the cheesecake with pistachios and saffron and serve chilled.
