4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised
In blender, or 1 cup ground
Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional
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 butter spoon. Cool
slightly, mark in diamond shapes with knife and decorate with halved
pistachio nuts and sliver leaf.
Before it is quite firm cut with sharp knife along the markings then leave
to get quite cold before separating into pieces.
