Ingredients : Makes
3/4 cup sugar
125 g almonds, blanched and ground
tablespoons pistachio nuts, blanch and halved
Pinch of ground cardamom
Using a large frying pan, boil the milk
over high heat, stirring constantly until it thickens. Add sugar and
stir for another 10 minutes on low heat. Add the ground almonds and cook
stirring until the mixture comes away from the sides of the pan.
Remove from heat, sprinkle the cardamom at
the top and mix well. Remove to a greased plate and smoothen the top
surface with a buttered spoon. Let it cool slightly and cut into desired
shapes. Decorate with halved pistachio nuts. Allow to cool before
separating into pieces and serve.