| 1. | Add coconut, condensed milk and milk to a small non-stick skillet. |
| 2. | Cook on medium heat, stirring constantly, until the mixture turns to a thick mass. |
| 3. | Add cardamom powder and mix. |
| 4. | Remove from heat and press into a layer 3 cm thick (in the skillet or a separate greased tray). |
| 5. | Press whole or crushed pistachios gently onto the top. |
| 6. | Refrigerate for an hour. |
| 7. | Cut into squares. |