Soak the almonds in milk for a whole night. Next morning, peel and grind them to a smooth paste, along with a little rose water. Put the cardamoms, almond paste and ordinary sugar together in a pan. Cook over a slow fire, stirring all the time, till the mixture turns thick and starts leaving the sides of the pan. Remove from fire, cool till bearably hot, and knead with your hands to a very smooth mixture. Now form the mixture into 2 balls. Roll out each ball as thin as you can, dusting both board and rolhug pin liberally with ground sugar. Stamp out small, round biscuits from this with a biscuit cutter. Now take hall the biscuits and poke large holes in them with the help of a thick needle. Cover the remaining well with foil. Over them, place the biscuits with holes in them. Dust the top all over with. powdered pistachios.