Description
A creamy and slightly grainy milk-based sweet infused with vibrant raspberry puree, gently scented with cardamom and topped with crunchy pistachios. This fruity twist on a traditional favorite is soft, rich, and perfectly balanced between sweet and tart.
Ingredients
Scale
- 1 liter full-fat milk
- 200 grams sweetened condensed milk
- 150 grams fresh raspberries
- 2 tablespoons granulated sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped pistachios
- 1 tablespoon lemon juice
Instructions
- Lightly grease a square tray and set aside.
- Pour the full-fat milk into a heavy-bottomed pan and bring to a gentle boil.
- Add lemon juice and stir until the milk slightly curdles.
- Reduce heat and continue cooking, stirring constantly, until the milk thickens.
- Add sweetened condensed milk, granulated sugar, and cardamom powder. Stir well.
- Blend the fresh raspberries into a smooth puree.
- Once the milk mixture thickens and starts leaving the sides of the pan, gently fold in the raspberry puree to create soft swirls.
- Cook for a few more minutes until thick but still moist.
- Transfer the mixture into the prepared tray and spread evenly.
- Sprinkle chopped pistachios on top.
- Refrigerate for at least 2 hours until set.
- Cut into 12 squares and serve chilled.
Notes
- Stir continuously during cooking to prevent sticking or burning.
- Measure raspberry puree carefully to avoid excess moisture.
- Allow the mixture to cool completely before slicing for clean edges.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg