1. Pour the milk into a wide, preferably non-stick pan. 2. Add the cardamom pods and bring to a boil without letting the milk spill over. 3. Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins. 4. or until the milk has reduced to 750 ml (1 1/4 pints). 5. Sprinkle the ground ruce slowly into the pan, stirring as you go. 6. Add the sugar as well. 7. Stir now and then cooking for 7-8 mins. 8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end. 9. Turn off the heat and pick out the cardamom pods and discard. 10. Roast the almonds and pistachios lightly over a cast iron griddle pan. 11. Set aside. 12. When the pudding has cooled to lukewarm stir in the almonds into it. 13. Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film. 14. Refrigerate for 2-3 hours until cold and set. ---------------------------------------------------------------------------
Nutrition
Ingredients
