-
In a heavy-based saucepan or large frying
pan, boil the milk over fairly high heat, stirring all the time until it
is reduced and very thick.
-
Add sugar and stir for 10 minutes on low
heat.
-
Add the ground almonds and continue to
cook and stir until the mixture comes away from sides and base of pan in
one mass.
-
Remove from heat, sprinkle cardamom over
and mix well.
-
Turn on to a greased plate.
-
Smooth top with back of buttered spoon.
-
Cool slightly, mark in diamond shapes with
knife and decorate with halved pistachio nuts.
-
Before it is quite firm, cut with sharp
knife along the markings.
-
Allow to get quite cold before separating
into pieces.