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Total Reviews: 5

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  • on October 06, 2012

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    I thought this was an excellent recipe. I used the recommendations of the others who tried it and used a half stick of butter and a 14 oz can of sweetened condensed milk and more cardamom. It had great flavor and a nice consistency. I keep it in the refrig. I used all pistachios-about 1 and 1/4 c and I leave most of them whole. Next time, I'll try half salted pistachios and half unsalted. Definitely liked it and will continue making it.

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  • on June 19, 2012

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    I view a recipe as a guide.

    With this one, I used almonds, but couldn't get them ground fine enough, so just used about half cup that was anywhere from powder to chunks. Toasting the nuts prior to adding them to the rest of the mixture really highlighted them and gave them an excellent crunch. The toasted almonds smooshed easily into the top as well. I accidentally used too much condensed milk, but it firmed up OK, I just keep it in the fridge. I would probably use more cardamom next time. This would also be great with a pinch of coarse salt sprinkled on top after it's mostly set.

    This recipe caught my eye because of all the dry milk involved. It's a great way to use up a box that's been sitting around a while!

    I will definitely make it again.

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  • on March 11, 2012

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    instead of 2 tablespoons of butter I used 50grams of butter and 2 tablespoons of clarified butter to make it moist. Also our condensed milk comes in larger cans 395grams. Kept it in the fridge, tasted better as the days went on 5-7days.

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  • on December 26, 2011

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    It was ok to try once. Very different, hardened up more than I would like. Also I would add more pistachios to the mix, not just add it to the top at the end.

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  • on November 26, 2011

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    The receipe was nice and easy

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