Thaw the puff pastry sheet according to the package instructions. Mine usually thaw in about 30 minutes when kept at room temperature.

Preheat the oven to 400 F.

Cut the puff pastry sheets into squares and place them on a baking sheet. Prick them with a fork a few times. Bake for about 15 minutes or until golden brown and puffed up.

Remove from the oven and let it cool a bit.

Reduce the oven temperature to 350 F.

On a baking sheet, place the almonds, pistachios, and pine nuts and toast them in the oven for 5 to 7 minutes or until aromatic and lightly brown.

Remove the nuts from the oven, let them cool down, and then chop them into small pieces. Do not powder the nuts. We need the texture in the pudding and hence just chop them into smaller pieces. I just use my kitchen knife and run through the nuts a few times.

Add the raisins and the desiccated coconut to the nuts and mix them well. This will be the dry fruits mixture.

In a saucepan, combine the evaporated milk, whole milk, and sugar. Heat the mixture until the sugar melts and combines.

Add the cardamom powder and the saffron strands to the warm milk and mix. Turn off the flame.

Lightly grease a 8 x 8 baking dish. Let the oven remain preheated at 350 F.

Tear half of the baked pastry sheets into small pieces and spread them on the baking dish.

Add half of the prepared dry fruits mixture as the next layer.

Pour half of the milk mixture into the baking dish. Ensure that the pastry sheets are soaked.

Now shred the remaining pastry sheets and spread them as the next layer.

Add the remaining dry fruits and then pour the remaining milk.

Spread the whipped cream as the last layer and bake in the oven for 30 to 35 minutes or until the top of the pudding is golden brown and bubbling.

Remove the Umm Ali from the oven and let it cool down for 10 minutes.

Serve it warm with more nuts if needed.