1
Pour 1 cup of milk into a small bowl, add the cornstarch and whisk them well until smooth.
2
Pour the rest of the milk into a non-stick saucepan, adding the sugar and cardamom (and rosewater, if desired) whilst cooking over medium heat.
3
Before it starts to boil, slowly add the milk and cornstarch mixture to the pan, whisking constantly to avoid lumps. Keep stirring until the mixture increases in thickness.
4
Take the pan off the heat and pour into a large shallow serving bowl. Let it cool at room temperature, and then put in the refrigerator for about 1 – 2 hours.
5
Finally, sprinkle your Firni with sliced almonds and pistachios and serve!