Heat the milk adding the bay leaves, cardamom powder and cinnamon powder. Reduce the milk to half by constantly stirring it on low to medium flame.

Once the milk is reduced, remove the bay leaves.

Add crushed almond, walnut and cashew-nut and cook for another 5-10 minutes. Stir it constantly.

Now, add sugar and mix properly. Cook for another 5 minutes.

Add pomegranate and cook again for another 5 minutes.

Turn off the flame and let it set and come down to the room temperature.

Refrigerate it for 1-2 hours and serve chilled.