In a heavy bottom pan, add 3 cups of milk. Once it comes to a boil, turn the heat to low and let it simmer. Keep stirring in between to avoid it from sticking to the pan. Add the pistachio mixture (made by grinding blanched pistachios with a little water or milk into a smooth paste) along with 1 tsp of fresh cardamom powder and a pinch of fresh Nutmeg Powder. Let the milk simmer until it thickens up to your preference. Now add Sugar per taste (the recipe used 1/2 cup). Lastly, once it cools a little, add 2 drops of Organic Edible Rose water. Serve chilled.
