These Indian sweets look really impressive decorated with gold leaf ... great for celebrating Diwali with friends.
Ingredients
200g (7oz) milk powder
150ml carton double cream
1tbsp butter or ghee
1tsp ground nutmeg
55g (2oz) pistachio nuts, chopped
397g can Carnation Condensed Milk
To finish 100g (3½oz) dark chocolate, melted
gold or silver leaf
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Method
Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
Heat the butter or ghee over a low heat for a couple of minutes, stir in the nutmeg and pistachio and toast for a few minutes.
Add the cream mixture and the condensed milk; the mixture will be solid to start with and will soften as you continue to heat it. Keep stirring until the mixture starts to come away from the sides.
Pour into a non-stick tray and spread to a 2cm (¾") thickness. Spread over the melted chocolate and decorate with gold or silver leaf.