|8 ounces||Dried milk powder|
|2 teaspoons||Ground almonds|
|½ teaspoon||Ground green cardamoms|
1 Dissolve the sugar in the water over very low heat, then raise the heat somewhat and slowly boil to a stiffish syrup.
2 Stir in, still on gentle heat, the milk powder, almonds, cardamom and rosewater.
3 Mix well and when quite thick remove from heat and turn out into a non-stick oven dish (approx 10x8 inches /25 x 20 cms).
4 When cold and set, turn out of the dish. Place edible foil (optional) on it then cut into fidge sized peices. Keep for 4 days only.
From Pat Chapman's "Indian Restaurant Cookbook" ISBN 0 86188 378 0 Submitted By IAN HOARE On 08-19-95
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