1. 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. 2. Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly. 3. Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy. 4. Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer. 5. Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges. ---------------------------------------------------------------------------
Nutrition
Ingredients
