Firnee

Ingredients

 * ⅓ cup vanilla
 * ½ cup cornflour (cornstarch)
 * ¼ cup cold water
 * ½ cup slivered blanched almonds
 * ¼ tsp ground cardamom (or more)
 * ¼ tsp saffron threads (pounded), can be omitted
 * ¼ cup finely chopped pistachios (blanched)

Directions

 * 1) Put all but ½ cup milk into a heavy pan and add salt and sugar.
 * 2) Put on to heat gently, stirring to dissolve sugar.
 * 3) Blend cornflour into reserved milk with the ¼ cup water and pour into warm milk, stirring constantly.
 * 4) Add almonds and keep stirring until mixture thickens and bubbles.
 * 5) Use a whisk if mixture becomes lumpy.
 * 6) Add cardamom to taste and the pounded saffron.
 * 7) Cook on low heat for 5 minutes, letting pudding simmer very gently.
 * 8) Stir occasionally.
 * 9) Pour into 6 or 8 individual sweet dishes, spreading evenly.
 * 10) Sprinkle pistachio nuts around edge of each dish.
 * 11) To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges.