Firni

1. Pour 1 cup of the milk into a small bowl, add the cornstarch and whisk until smooth.
2. Pour the rest of the milk into a non-stick saucepan with the sugar and cardamom (add the rose water now too, if using) and set over medium heat.
3. Before it reaches the boil, slowly trickle in the milk and cornstarch mixture, whisking the whole time to keep it lump-free, and carry on stirring until it thickens.
4. Take it off the heat and pour into a large shallow serving bowl. Let it cool at room temperature, then refrigerate for about 1 to 2 hours.
5. Scatter over the sliced almonds and pistachios and serve.

Tips from the ZestyPlate Kitchen

• Dissolve the cornstarch into cold milk before anything heats up, which stops it from forming lumps.
• Keep stirring as it thickens so the pudding stays smooth and nothing catches on the base of the pan.
• Save the rose water for the end and go easy. Too much tips it into tasting soapy.
• Pour it into a shallow dish or small bowls and chill it right through before adding the nuts.