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Ingredients
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Quantity
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|
Milk
|
4 cups
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|
Sugar
|
¾ cups
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|
Blanched almonds
|
125gms
|
|
Or
|
|
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Ground almonds
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1 cup
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Ground cardamom
|
1 pinch
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Blanched pistachio nuts
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2 tbsp
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Edible silver leaf (optional)
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|
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.
