In a heavy bottom pan, mix all the milk and yogurt, add the sugar.
Place the pan on low flame.
Cook the mix for a while and add the cream.
The yogurt will curdle the milk mix, which will have a granular texture as the whey separates from the fat.
Keep stirring while continuing to cook until the water has evaporated but not completely dried out.
As the halwa cooks it will take a soft caramelized color.
Turn off the flame, add the elaichi powder and stir well.
Transfer the Doodh Halwa in a serving bowl and garnish with almond and pistachio slivers.
Serve warm or at room temperature.
