Instructions: Combine 2 1/2 cups (625 ml) of the milk and the sugar in a saucepan over moderate heat, stirring to dissolve the sugar. Mix the remaining milk, cornstarch and water together and stir into the warm milk. Add the almonds and stir constantly until the mixture comes to a boil.

Reduce the heat, add the cardamom and optional saffron, and simmer gently for 5 minutes, stirring frequently. Pour into 6 to 8 individual serving bowls and garnish with chopped pistachios. Serve chilled or at room temperature.

Serves 6 to 8.

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