Indian pistachio dessert

Ingredients for 4 servings:

• 850 ml water
• 250 g pistachios, unsalted
• 450 g sugar, 250 g whole milk powder
• 2 cardamom pods green (seeds crushed)
• 2 tbsp rose water
• some saffron threads
• possibly mint, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring 600 ml of water to a boil in a saucepan. Remove the pan from the heat and soak the pistachios for 5 minutes. Drain and peel the pistachios. Finely grind the pistachios in a mortar (or food processor). Mix the whole milk powder with the ground pistachios. For the syrup, put the remaining water and sugar in a saucepan and heat over medium heat. Once the liquid has thickened, add the cardamom seeds, rose water, and saffron. Add the pistachio mixture to the syrup and simmer for about 5 minutes, stirring continuously. Set aside and let cool briefly. Once the pistachio and syrup mixture has reached room temperature, shape it into individual small balls. Garnish with mint leaves, if desired, and let rest briefly before serving.