Parsi Custard with Pumpkin Seeds Recipe

• 3 pints Milk
• ½ pints Khoya
• 3 Eggs
• 3 Egg Yolks
• 2 oz Almonds
• 2 oz Pistachios
• 2 oz Pumpkin seeds (blanched)
• 1 tsp Vanilla Essence
• 1/4 tsp ground Cardamoms
• 1/2 tsp ground Nutmeg
• Sugar to taste

• Make the paste of almonds and pistachios in a grinder. Mix it with khoya.
• Boil the milk with sugar until it becomes half of real volume. Add khoya-dryfruit mixture into the milk.
• Beat all the eggs and egg yolks and combine into the milk-mixture.
• Mix in the cardamom, nutmeg powder and vanilla essence and transfer it in a buttered baking dish. Sprinkle the pumpkin seeds over it and bake until seeds take a brown color.
• Remove from the oven and let it come on room temperature.
• Refrigerate for 1 hr and serve chilled.