Receta Afgan Almond Pudding (Firnee)

• 3 c. (750 ml) lowfat milk
• 1/3 c. (80 ml) sugar
• 1/2 c. (125 ml) cornstarch (cornflour)
• 1/4 c. (60 ml) cool water
• 1/2 c. (125 ml) minced blanched almonds
• 1/2 tsp (2 ml) grnd cardamom
• 1/4 tsp (1 ml) grnd saffron (optional, may substitute turmeric)
• 1/4 c. (60 ml) finely minced pistachio nuts

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