Bring the milk to a boil in a wide, heavy based pan or a kadahi and add the sugar and elaichi and simmer over low heat.
Cook thus till 1/3 of the volume of milk is left.
The time taken will depend on the richness of the milk and your vessel.
When done, the colour changes to a beigeish cream.
Shut off the heat.
When cool, mix in the grapes and transfer on to a serving dish.
Garnish with the nuts, chill and serve.
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Key Ingredients: sugar, green cardamom, almonds, pistachio, grapes, milk