4 cups Milk
3/4 cup Sugar
125 g Blanched almonds pulverized in blender, or 1 cup ground almond
2 tablespoons Blanched pistachio nuts Pinch of ground cardamom
Method :
*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.
