Pistachio & cardamom barfi

Step 1

Spray a 16 x 26cm (base measurement) slice pan with olive oil spray to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2

Combine the milk powder and cream in a medium bowl.

Step 3

Place the sugar and water in a large 22cm-diameter (base measurement) non-stick saucepan over low heat and stir until the sugar dissolves. Bring to a simmer and cook over medium heat, without stirring, for 8 minutes or until the syrup thickens.

Step 4

Add the cream mixture, cardamom and cloves to the sugar syrup. Use a balloon whisk to break up any lumps, then use a wooden spoon to stir for 5 minutes or until the mixture comes to the boil. Reduce heat to low and cook, stirring constantly, for 10 minutes or until the mixture is thick and comes away from the side of the pan.

Step 5

Pour the mixture into the prepared slice pan and use a spatula to smooth the surface. Sprinkle over the pistachio and cachous. Set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill. Cut into squares to serve.