Start by measuring 2 cups whole milk.
Pour one and half cups into a sauce pan.
Then the last half cup, mix with 1/3 cup corn starch.
Then add that into the sauce pan with the rest of the milk.
Turn on Medium to High heat.
Make sure to stir constantly to avoid the milk sticking.
Then add sugar, ground cardomom, and the vanilla.
Then stir until it starts bubbling and thickens up like a cream of wheat.
Let it cool down in room temperature for 30 min then put it into the refrigerator for a few hours or overnight.
Garnish with some ground up pistachios and sliced almonds.
