Blanch the pistachio nuts, remove their skins, then place them in a basin with the almonds and cover with water. Leave to soak for 2 hours or until the nuts are soft. Cut into fine slivers.

Heat the milk with half the almonds and simmer until slightly reduced in volume, stirring the milk occasionally to ensure it doesn't boil over. Turn off the heat, add the sugar and continue stirring until the milk is completely cold. This is to prevent a skin from forming.

When cold, add the rest of the almonds and rose water and mix thoroughly. Serve in small glasses with ice cubes and decorated with pistachio slivers.

Tnt and compiled by Imran C.