Afghanistan Firnee, Almond & Cardamom Cream Pudding

• 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

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.

milk, white sugar, cornstarch, cold water, blanched almond, ground cardamom, saffron thread, pistachio nut

Taken from www.food.com/recipe/afghanistan-firnee-almond-cardamom-cream-pudding-64652 (may not work)