Boil milk and keep aside.
In a rectangular baking dish, arrange the puff pastry sheets torn into pieces.
Add vanilla in the now cooled milk, along with condensed milk.
Pour this on the puff pastry sheets.
Sprinkle almonds, raisins and pistachios.
Add in the beaten fresh cream too.
Stir this all up so that everything is mixed properly.
Keep that aside until the oven gets preheated on 180°.
By the time the oven is preheated, the milk is well absorbed by the puff pastry sheets. If the pudding looks dried up, feel free to add some more milk.
Sprinkle some crystal sugar on top before popping it in the oven.
Bake this for about 20-25 minutes until a nice golden crust is seen on top.
Serve this pudding warm or chilled.
Sprinkle some cinnamon powder also on top along with sugar if using.
