Cardamom Cream with Pistachio and Almonds

An Afghan version of Mhalabiya - the same creamy texture but the flavours are deliciously different. Perfect for Ramadhan when m7alabiya is a staple on every Su7ur table, and the dessert and snack of choice as well:

Cream (cheat's option: use a ready m7alabiya mix and add extra cornflour)
1/2 a cup cornflour
3 cups milk
1/4 cup water
3/4 cups sugar
a pinch of salt
Make a smooth paste with the cornflour+ 1/2 a cup of milk + the waterPut the rest of the milk in a heavy bottomed pan, add sugar and salt and place over low heatWhen the sugar is dissolved and the milk is wam add the cornflour paste, and whisk

Crunch
1/2 a cup chopped almonds
1/2 a cup chopped pistachio nuts
Add the nuts and continue stirring with the whisk until you have a thick custard like consistency

Spice
1 tsp ground cardamum
pinch of saffron powder (this really is gourmet m7alabiya)
Add the spices and simmer gently for another 5 minutes, stirring occaisonally

Present
Pour into individual m7alabiya bowls, even out the surface with a spatula and decorate with lightly roasted chopped nuts and some ground cardamum