Put all but 1/2 cup milk into a heavy pan and add salt
and sugar. Put on to heat gently, stirring to dissove
sugar. Blend cornflour into reserved milk with the
1/4 cup water and pour into warm milk, stirring
constantly. Add almonds and keep stirring until
mixture thickens and bubbles. Use a whisk if mixture
becomes lumpy. Add cardamom to taste and the pounded
saffron. Cook on low heat for 5 minutes, letting
pudding simmer very gently. Stir occasionally.
Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges.
From: "The Complete Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1