👨‍🍳 Instruktioner

1. 1

   In a small bowl, whisk together the cornstarch with 1/2 cup of the whole milk until smooth and lump-free. Set aside.

   💡 Proffstips: Ensuring the cornstarch is fully dissolved prevents lumps in the custard.
2. 2

   In a medium saucepan, heat the remaining 2.5 cups of milk with the sugar over medium heat. Stir until the sugar dissolves completely and the milk just begins to simmer around the edges.

3. 3

   Gradually whisk the cornstarch-milk mixture into the simmering milk. Continue to stir constantly over medium-low heat until the custard thickens to a pudding-like consistency, about 10-15 minutes. Scrape the bottom of the pan to prevent sticking.

   💡 Proffstips: The custard is ready when it coats the back of a spoon and doesn't run off easily.
4. 4

   Remove from heat. Stir in the ground cardamom, rosewater (if using), and the soaked saffron (if using).

   💡 Proffstips: Add rosewater and saffron at the end to preserve their delicate aromas.
5. 5

   Pour the mixture into individual serving bowls or a larger shallow dish. Let it cool at room temperature for about 30 minutes.

6. 6

   Cover the bowls/dish with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until firm.

7. 7

   Before serving, garnish with slivered almonds and chopped pistachios.

   💡 Proffstips: Toast the nuts lightly for enhanced flavor and crunch.