Join milk, cream and cream of tartar in an expansive bowl and refrigerate overnight.
Next morning mix in 4 tsp caster sugar and rosewater and whisk utilizing a revolving or electric whipper at high speed.
Utilizing a tea strainer gather the froth that structures and exchange to a substantial thali or plate.
Keep thali tilted so froth keeps focused side; some milk will gather on the lower side. At the point when the thali is genuinely full, spoon froth into dirt saucers or teacups, sprinkling somewhat caster sugar in the middle of layers and on top
Pour milk gathered in the thali back in the dish and keep gathering froth till all the milk is spent. The entire procedure will take 2 – 2 and a half hours.
Sprinkle pistachio nuts on top of every dish of froth and refrigerate till serving tim