1/2 C sugar
1 C water
3 T butter, separated
1/4 t ground cardamom
1/2 C ground pistachios
1-2/3 C powdered milk (not reconstituted — just the powder)
Splash of rose water
Boil water and sugar over medium heat for 10 minutes. Then allow the sugar syrup to cool for 10 minutes.
Add 1 T of the butter and the cardamom and pistachios. Keep stirring as you add the milk powder until it’s smooth. Cook this over medium heat for about 5 minutes, until it begins to draw away from the sides of the pan. Remove from heat and stir in the remaining butter and rose water.
Spread on a silicone mat or a buttered baking sheet to cool and cut into squares with a hot knife. Press a pistachio into the top of each piece.