1-1/4 C shelled pistachios
1 C boiling water
2T milk
1/2 C sugar
1 1/2 T butter or ghee
1 t vanilla

Put pistachios in bowl, top with boiling water, soak 30 minutes. Grease and line an 8 inch square pan with wax paper. Drain pistachios, put in food processor with milk and chop finely. Stir in sugar. Heat a large non-stick skillet, add butter and melt. Add the nut paste and cook about 15 minutes, stirring constantly, until very thick. Stir in vanilla and spoon into pan. Cool completely and cut into squares using a sharp knife. Keeps 2-3 weeks in fridge.