Cook milk with sugar till boil. After boiling low the heat and let it simmers for 2 minutes.

Grind the almonds, pistachios and green Cardemoms to make a powder and mix this powder in simmering milk.

Mix vanilla custard into water and pour into simmering milk. Whisk continuesly.

Let the milk cool at room temperature completely.

At other hand cook and set the jelly. And soak the Tukham balanga in water.

When milk cooled complete add jelly and Tukham balanga with ice in the milk mixture and mix lightly.

Garnish with chopped/sliced pistachios and here we go! Refreshing Custard milk is ready to serve.