Steps
- Rinse a wide heavy saucepan. Bring 1.5 liters of whole milk to a boil over medium heat, then reduce to low.
- As cream forms, push it onto the sides of the pan, then stir the milk at the bottom. Continue until the milk has reduced by half.
- Meanwhile, put 10 almonds and 15 pistachios in boiling water, remove from the heat, and leave for 10-15 minutes. Drain, peel, and finely chop.
- Stir ¼ cup of sugar into the reduced milk. Scrape the collected cream back into the pan and simmer until one-third of the original milk volume remains.
- Stir in ½ teaspoon of ground cardamom and the chopped nuts. Remove from the heat and chill until cold.