Blanch the almonds and pistachios, peel and slice them thinly.
Bring the milk to the boil then cook slowly on low heat for at least two hours.
Stir frequently and let the cream thicken at the edge of the pan.
Collect the cream slowly from the edges and add to the reduced milk.
Add sugar and cardamom extract
Garnish with almonds and pistachios
Serve warm or chilled