Ingredients 6 cups of whole milk
1.5 cups of pistachio
1/2 cup sugar
2/3 cup water
1 tsp ghee
Heat milk in a heavy bottom deep non-stick pan on medium heat. When it comes to a boil, reduce the heat to low and let it simmer. Keep stirring with a spatula after every 3 minutes so that the milk will not burn. Also, scrape the sides and bottom of the pan while stirring.
After1 hour, the milk will reduce considerably and become grainy. After this stage, continuously stir and scrape the side and bottom of the pan.
Keep cooking until the milk is solid and dense. Switch off the flame when all the moisture is evaporated. Scrape the sides of the pan and remove the milk solid into a bowl and let it cool.
Now separate the pistachios from the shells. Heat the ghee in a pan. Fry the pistachios for 1 minute on low heat. Remove from pan and let it cool completely.
Crush the ghee roasted pistachios in a blender. Add half of the crushed pistachios to the evaporated milk solid. Powder the cardamom and add to the milk solids. Mix well to combine and keep aside.
Mix together sugar and water in a pan and bring to boil. Boil until a thick syrup is formed (just before the one thread consistency). Remove from heat.
Add the milk solid-pistachio dough into the syrup and mix well.
Transfer it into a bowl. Layer the top of the pudding with crushed pistachios.