🧂 Ingredients

• 1 cup pistachios
• ½ cup almonds
• ¾ cup sweetened condensed milk
• ½ cup whole milk
• 2 tbsp butter or ghee
• ¼ tsp ground cardamom
• salt
• 2 tbsp pistachios
• 2 tbsp almonds

📖 Instructions

💧 Soak and Prep Nuts:
Soak raw pistachios and blanched almonds in hot water for 15–20 minutes. Drain and remove almond skins if preferred.
Blend nuts with a splash of milk until it forms a thick, slightly grainy paste.

🫕 Make the Creamy Mixture:
In a nonstick or heavy-bottomed pan, melt butter or ghee on low heat.
Add the nut paste and sauté gently for 2–3 minutes to toast it slightly.
Pour in sweetened condensed milk and the rest of the milk. Stir continuously on low-medium heat for 8–10 minutes until the mixture thickens like soft fudge and starts to leave the sides of the pan.
Stir in cardamom and a pinch of salt. Remove from heat.

❄️ Set and Chill:
Line a square pan (8x8") with parchment paper.
Spread the mixture evenly into the pan and smooth the top with a spatula.
Sprinkle with chopped pistachios and almonds. Gently press them into the surface.
Let cool to room temp, then refrigerate for at least 4 hours or overnight until set.

🔪 Slice and Serve:
Lift out and slice into squares.
Garnish with rose petals or gold leaf for an extra fancy touch.

✨ Tips & Variations:
Add a tiny splash of rose water or orange blossom water for a floral note.
For more firmness, reduce the milk slightly or cook the mixture longer.
These freeze well! Store in an airtight container for up to 2 weeks in the fridge or 2 months frozen.