Boil 1 liter milk. Add 1 cup sugar, 1/2 cup cream, few drops of vanilla essence, 1 tbsp vanilla custard, a pinch of saffron color, 1 tsp sliced almonds and 1 tsp sliced pistachios and cook on low flame until milk is thicker. Take off the flame and let it cool. Put in refrigerator to chill thoroughly when the mixture comes to room temperature. Omani Sherbat is ready to serve.