Step 1

In a small saucepan, melt butter over medium heat. Add pistachios, sugar and salt, and toast until lightly golden-brown, about 2 minutes. Remove from heat and set aside.

Step 2

Prepare an 8- by 8-inch cake pan and line with parchment paper.

Step 3

To a different medium-sized pot, add whole milk, condensed milk and cardamom, and bring to a gentle simmer. Add desiccated coconut and cook for 10 minutes on medium-low heat, until all the liquid is absorbed and it resembles a thick cookie batter.

Step 4

Pour the coconut mixture into the prepared pan. Flatten using spatula until the surface is smooth. Sprinkle pistachio crumble over the top and press lightly.

Step 5

Chill in the refrigerator for 20 minutes, then cut into twelve 2-inch-wide squares; serve immediately.