Ingredients
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8 to 10 almonds
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8 to 10 pistachios
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800 ml whole milk
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2 tablespoons sugar
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1 teaspoon rosewater
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¼ teaspoon ground green cardamom
Directions
Steps
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1
Done
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Place a nonstick saucepan over medium heat, add ½ cup (100 ml) water, and bring to a boil. Add the almonds and pistachios, and remove from the heat. Let the almonds and pistachios blanch in the hot water for 2 to 3 minutes. Drain and set aside to cool. Peel and thinly slice them. |
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2
Done
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Place a nonstick saucepan over medium heat, add the milk, and bring to a boil. Lower the heat to low and cook, stirring frequently, for 40 minutes. As the cream forms, it will stick to the sides of the pan. |
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3
Done
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Add the sugar and stir until it is dissolved. Simmer for 5 minutes or until the milk is reduced to one quarter of its original volume. |
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4
Done
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Scrape off the cream from the sides of the pan and return it to the thickened milk. Remove from the heat and stir in the rosewater. |
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5
Done
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Transfer to a serving bowl and decorate with the almonds, pistachios, and cardamom. Serve warm or chilled. |
