Boil 50 gm yellow lentils and 50 gm rice till tender. Remove from fire and keep aside.
Boil one potato and mash very well, also grind the boiled lentils and rice mixture.
In a pan put 2 liters of milk, add in boiled potato and rice lentils mixture.
Cook for 30 – 45 minutes, stir continuously. Then add 1 cup sugar and cook for another 15 – 20 minutes.
Now add 1 tin of condensed milk, 1 tsp cardamom powder, 50 gm almond and 50 gm pistachios. Mix well.
Also add a pinch of saffron and few drops of kewra.
Dissolve 2 – 3 tbsp of vanilla custard in cold milk and add to the boiling milk.
Cook till thickens, now remove in a serving bowl.
Sprinkle chopped nuts on top, garnish with silver foil.