Double Decker Sweet

Colourful, light and tasty.

Ingredients 2 tablespoons almonds 2 tablespoons pistachios 2 litres full fat milk 225 grams sugar 2 pinches powdered alum 2 pinches saffron a little green colour Method Put the almonds into hot water for 10 minutes. Drain and remo e the skin. Chop finely. Chop the pistachios with the skin on ery finely. Put the milk in a large essel, preferably in a non"stick pan, and heat on a high flame. #hen it starts boiling, add the sugar and cook for ! minutes. %dd the alum and continue boiling until the milk becomes ery thick. &est by putting a little mi'ture on a small plate. (f it forms a soft ball, remo e from the heat. Di ide the mi'ture into two parts. #arm the saffron in a small essel, add 2 teaspoons of milk and rub until the saffron dissol es. %dd the saffron li+uid and almonds to 1 part of the milk mi'ture and mi' well. %dd the pistachios and a few drops of green colour to the other part of the milk mi'ture and mi' well. .rease a small plate and spread one part e enly o er the surface. /pread the other part on top. /tore in a refrigerator. Cut into pieces and ser e.

1. 2. !. $. 5. ). *. ,. -. 10.