2 tbsps kewra essence (available at Indian groceries) - optional
2 tsps rose water
Grind the almonds and pistachios to a smooth paste in your food processor. Add a little milk to do this. A lot of people like to remove the skin from the almonds before grinding them. I don't do this as the skin contains many nutrients. You can do it if you wish, by soaking the almonds in hot water for 5 minutes. When soaked, press the almonds between your thumb and index finger. The skin will slip off quite easily.
Add the milk, sugar, cardamom powder, kewra essence (if using) and rose water. Blend well.