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.Add the sugar and stir until the milk is less than quarter the original amount.
Scrape the cream formed on the sides back into the milk.
Add three fourths of the almonds and pistachios and cardamom powder.
Add fruits (except pomegrantae) to the rabri.
To reduce the sweetness of the rasgullas, heat a little water and put the rasgullas in it. Let it simmer for two to three minutes, then strain. Allow to cool.
Add the rasgullas to the fruit and rabri mixture and mix with a light hand.
Add a little rosewater, sprinkle with remaining almonds, pistachios and pomegranate and serve chilled.