1. Slice the Medjool dates down one side and remove the pit.
2. In a nonstick pan on low heat, add the milk and milk powder. Stir it together until completely combined and there are no lumps. Simmer the milk for 5 minutes, continuously stirring to prevent scorched milk. Every minute or so, scrape down the sides of the pan to mix back in the cream that has coated the sides of the pan.
3. Once the quantity has reduced by half and is still a bit liquidy, add the ground cardamom and rose water into the pan. Crush the saffron in your hand and add into the pan. Stir the additions into the milk mixture.
4. Continue to simmer for another 3-5 minutes, continuing the stirring technique in Step #2. Once the mixture is thick, remove the pan from heat.
5. Spoon the malai (cream) mixture into a piping bag. Cut the tip. Pipe the malai into the center of each date until it's full. Squish the date on both sides so that it "closes" a bit, but leaves the a bit of the malai mixture in view.
6. Press pistachios into the malai. Serve the stuffed dates at room temperature or chilled.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.