Pour milk into a pot and bring it to a boil, stirring occasionally.

In a small bowl, mix custard powder with a little milk to create a smooth, lump-free paste.

Pour the custard paste into the boiling milk and stir continuously until the mixture thickens.

In a blender, combine soaked makhana and soaked almonds and blend them into a smooth paste.

Add the blended makhana and almond paste to the thickened custard milk and mix well.

Stir in jaggery powder until it is fully dissolved.

Pour the almond custard milkshake into serving glasses and garnish with chopped almonds.