Put pistachio nuts in a bowl, pour over boiling water and leave to soak for 30 minutes.
Grease and line the base of an 18 cm square tin.
Drain pistachio nuts thoroughly and put in a blender or food processor fitted with a metal blade.
Add milk and process until finely chopped, scraping mixture down from sides once or twice.
Stir in sugar. Heat a large non-stick frying pan, add butter or ghee and melt over a low to medium heat.
Add nut paste and cook for about 15 minutes, stirring constantly, until mixture is very thick.
Stir in vanilla essence, then spoon into prepared tin and spread evenly.
Leave to cool completely, then cut into 20 squares using a sharp knife.
Makes about 20 minutes.
Note: This halve will keep for 2-3 weeks, stored in the refrigerator.
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