Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.
Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.


  • 440 g (2 cups) white sugar
  • 500 ml (2 cups) water
  • 440 g (4 cups) full-cream milk powder
  • 1 tbsp ground cardamom
  • 1 tbsp rosewater
  • 125 g (1 cup) chopped walnuts
  • 1 tbsp ground pistachios