Afghanistan Firnee, Almond & Cardamom Cream Pudding - cooking recipe

Ingredients

3 cups whole milk
1/3 cup white sugar
1/2 cup cornstarch
1/4 cup cold water
1/2 cup blanched almond, chopped
1/2 teaspoon ground cardamom
1/4 teaspoon saffron thread (pounded to separate the threads)
1/4 cup pistachio nut, finely chopped

Preparation

Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm.
Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.
Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.
Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.