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Ingredients
- 2 cups powdered milk (about 237 ml)
- 1 can (14 ounces) sweetened condensed milk (about 414 ml)
- 1 stick unsalted butter, softened and cut into small pieces
- 2 teaspoons cardamom or cinnamon
- 20 pistachios, shelled (or another shelled nut of your preference)
Details
Adapted from craftsy.com
Preparation
Step 1
Step 1: In a medium saucepan (off-heat), combine the powdered milk and sweetened condensed milk. Stir with a wooden spoon. The mixture will be very thick. Stir until combined, and no dry traces of powder remain.
Step 2: Transfer the pan to your stovetop. Heat on low, and add the butter. Stir frequently to prevent scorching (this milky mixture can scorch even at fairly low heat).
Step 3: Continue stirring frequently until the butter is completely melted and incorporated (no swirls, such as above, remain when you stir it), and mixture becomes bubbly and thick. It will start pulling away from the sides of the pan. This can take up to 10 minutes.
Step 4: Allow this mixture to cool for about 10 minutes, or until it is still warm but you feel comfortable handling it.
Step 5: Using buttered hands, knead the mixture to form a soft dough. Try to knead out any remaining bumps or lumps.
Step 6: Pinch off a piece of dough, and roll it between your hands, trying to form a soft ball. If it seems cracked, continue kneading until you can form it into a ball without cracks.
Step 7: Press an indent in the center of the top, as you would to create a thumbprint cookie.
Step 8: Place the indented round on your prepared sheet. Repeat these steps with the remaining dough until you’ve used it all.
Step 9: Sprinkle the tops with a touch of cardamom or cinnamon. Place a pistachio in the center of each round.
Step 10: Let set for at least an hour, or until room temperature and firm to the touch.
Step 11: To store, place in an airtight container and store in the refrigerator. It’s important that it be airtight, as these confections can tend to dry out. These will keep for up to a week.
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