Ingredients:
1 liter whole cream milk
1/2 tsp cardamom pdr
4 big custard apples
3 tbsp almonds (chopped finely)
2 tbsp pistachio (chopped finely)
Method:
Clean and de-seed the custard apple. Place the flesh in a bowl and set it aside.
Take a deep medium-sized pan and heat the milk. Once it starts to boil, reduce the flame and let it simmer. Stir and simmer till the milk portion is half its original quantity.
Add the cardamom powder and mix.
Continue to cook till the milk thickens further. Switch it off and set it aside to cool.
Once the milk cools entirely, add the pulp of the custard apple and mix well.
Refrigerate it for 2-3 hours or till it sets in.
Sprinkle the nuts and set it for 30 more minutes before serving or serve immediately.