- 200 Milliliters double cream
- 200 Grams milk powder
- 50 Grams unsalted butter
- 10 cardamoms, ground (or /½ tsp cardamom powder)
- 400 Milliliters condensed milk
- 120 Grams cocoa powder
- 2 Tablespoons pistachios roughly crushed (optional)
Line a flat dish with parchment paper.
In a bowl sieve in the milk powder and mix with the cream to make a lumpy dough and set aside.
Heat the butter in a nonstick sauce pan and add the cardamom powder.
Stir with the heat on low and add the condensed milk and cocoa powder.
Once the cocoa powder has melted add the cream and milk powder mixture.
Stir to melt away any lumps.
Keep stirring and the mixture will start to leave the sides of the pan.
Once this happens put it out on the flat dish and spread it out with the back of your spoon so its about 5-10cm deep.
I like to top it with crushed pistachios.
Cool and set in the refrigerator for 2-3 hrs or overnight.
Cut into squares and serve.