Boil
the milk in a wok (kadhai);l add the sugar and cook on low
heat, stirring continuously. As the milk simmers a layer of
cream will form on the surface. Push this to the side till
all the milk is converted into cream. Scrape the sides of
the wok and scoop out the cream into a serving dish. Add the
pistachios and almonds. Sprinkle some vetiver essence and
serve garnished with silver leaves. Best served cold.
