Heat 2 tablespoons of the ghee in a large pot. Add lotus seeds and stir fry 8-9 minutes, until golden brown.
Add milk and simmer on medium heat for 1 hour, stirring occasionally.
In a small skillet, heat remaining ghee. Add pistacchios and almonds and fry until golden brown.
Add sugar, cream and nuts to pudding. Simmer another 5 minutes.
Transfer to refrigerator and chill.
Serve cold
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