Back to 4 servings 2.25 cups whole milk 0.75 cup sugar, adjust to taste 0.333 cup cornstarch 0.5 teaspoon ground cardamom 1 teaspoon rose water, optional 2 tablespoons pistachios, finely ground, for topping 4 whole pistachios, for garnish 0.25 cup slivered almonds, optional
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1 Step 1: Whisk the cornstarch into about 1/2 cup of the cold milk in a small bowl until completely smooth, with no lumps.2 Step 2: Pour the remaining milk into a heavy-bottomed saucepan with the sugar and cardamom, and heat over medium heat until steaming and the sugar has dissolved.3 Step 3: Pour the cornstarch slurry into the pan in a steady stream while whisking constantly.4 Step 4: Cook over medium-low heat, stirring constantly so it does not catch on the bottom, until the mixture thickens to a cream-like consistency and a few bubbles break the surface, about 5 to 10 minutes.5 Step 5: Stir in the almonds, if using, and the rose water, then remove from the heat.6 Step 6: Ladle into 4 serving dishes or small ramekins. Press plastic wrap directly onto the surface of each to prevent a skin from forming.7 Step 7: Refrigerate until thoroughly chilled, at least 1 hour.8 Step 8: Remove the plastic wrap, sprinkle with the ground pistachios, decorate with whole pistachios and serve cold.getsaucepan.com/r/32407215-f689-5bb6-8e5c-5358a977d922
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