Ingredients

Steps

• Whisk cornflour with a small amount of almond milk to form a smooth paste.
• Heat remaining 1 litre of almond milk with sugar, vanilla, rosewater, and cardamom pods in a saucepan.
• Remove cardamom pods once heated and whisk in the cornflour paste vigorously.
• Cook over medium heat for 10-15 minutes until the mixture thickens to a custard consistency.
• Pour into individual dishes and garnish with ground nuts and cardamom.
• Cool at room temperature, then chill in the refrigerator for at least 15 minutes before serving.