Sweet dish, served as dessert, suitable for vegetarians

Indian

Milk - 4 cups

Sugar - 0.75 cup

Blanched almonds - 125 gm, pulverised

Ground cardamom - 1 pinch

Pistachio nuts - 2 Tablespoons

Edible silver foil - as needed (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 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.

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