Place the full-fat sour cream in a heavy-bottomed pot over medium heat. Bring it to a gentle boil and let it simmer covered for about 2 minutes.

Sift in half of the flour (approx. 6 tablespoons) and whisk vigorously to combine. Simmer gently for another 2-3 minutes.

As the mixture cooks, the butterfat will begin to separate from the sour cream. Carefully skim this yellow fat off with a spoon and reserve it in a small bowl to use as a garnish later.

Whisk in the remaining flour. Then, gradually pour in the warm milk a little at a time, whisking constantly to prevent lumps and ensure a smooth texture.

Lower the heat and let the porridge simmer gently for about 5-7 minutes until it thickens to a velvety consistency. Stir frequently to prevent burning at the bottom.

Stir in the salt and ground cardamom.

Serve hot in bowls. Top each serving with a sprinkle of sugar, a dusting of cinnamon, and a drizzle of the reserved melted butter fat.