tablespoons pistachio nuts, blanched and cut into slivers
Use a pot to boil the milk, stirring
constantly until it thickened. Add the white sugar and continue stirring
under low heat. Add the gound cardamom and almonds, continue stirring
until the mixture leaves the sides of the pot. Remove onto a buttered
dish and use the back of a buttered spoon to smoothen and flatten the
top. When almost cold, decorate with pistachio nuts.