Separate the egg yoke from white. Beat the egg white till it becomes fluffy and stiff. Boil the milk with sugar and when it starts to boil reduce heat and add the fluffy egg white with a spoon as a ball, 2 to 3 teaspoon at a time. Remove the floating balls in a separate bowl. Repeat till all the egg white has been used up.
After all the egg white balls have been separated, use the milk to make custard by adding custarad. powder and vanilla essence, while it is hot. In a separate bowl for serving the sweet, transfer the custard and arrange the white snowballs over the custard and refrigerate it for 1 to 2 hours till the complete mixture becomes cool.
Serve after garnishing with almonds and pista pieces.
