Indian Cardamom Milk Cake Squares

Serves 9 · 10 min prep · 25 min cook

Ingredients

• 4 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 4 tbsp unsalted butter
• 1 tsp ground cardamom
• 1/4 tsp saffron strands
• 1/4 cup chopped pistachios
• 1 tsp rose water
• 1 pinch pinch of salt

Instructions

1. 1Grease an eight-inch square baking pan lightly with butter and set it near the stove so the hot mixture can be poured immediately.
2. 2Pour the whole milk into a wide heavy-bottomed saucepan and bring it to a gentle simmer over medium heat, stirring often so a skin does not form.
3. 3Once simmering, lower the heat slightly and cook, stirring frequently, until the milk reduces by one-third and takes on a creamy ivory color, roughly twelve to fifteen minutes.
4. 4Stir in the condensed milk, butter, ground cardamom, saffron strands, and salt, continuing to cook over medium-low heat while scraping the bottom constantly.
5. 5Cook until the mixture thickens enough to leave a clear trail when you drag a spatula across the pan bottom and turns a light golden caramel shade, eight more minutes.
6. 6Remove from heat, stir in the rose water, then immediately pour the hot milk cake into the prepared pan and smooth the top with an offset spatula.
7. 7Scatter chopped pistachios evenly over the surface and press them in gently so they adhere as the cake sets.
8. 8Let cool at room temperature for twenty minutes, then refrigerate at least one hour until firm enough to cut into nine neat squares.
9. 9Serve chilled or at cool room temperature; store leftovers covered in the fridge up to three days.