To treat my friends and students I made these delicious Indian sweets. No one complained or praised. Hmm, matter of taste I suppose.
2 tsp butter
100g caster sugar
300ml double cream
250g milk powder
1 tsp cardamom seeds crushed (pods removed)
Put pistachios on dry pan and toss for 2 min, crush them slightly when cool.
Melt butter add sugar and stir continuously for 3 minutes. Add cream and simmer for further 3 minutes, then add milk powder with cardamom seeds and nuts. Mix until mixture thickens. Turn the mixture out on sheet of greaseproof paper and shape into square. Refrigerate for 3 hours then cut with a knife dipped in hot water to avoid sticking. Store in the fridge as they have tendency to melt. Enjoy with a cuppa.