Steps
- Bring 4½ cups of whole milk, 1½ cups of evaporated milk, ¼ cup plus 1 tablespoon of sugar, and 3 lightly cracked cardamom pods to a gentle boil in a wide pan, stirring. Reduce to a gentle simmer.
- Mix 1 cup of whole milk powder, 2 teaspoons of all-purpose flour, 1 teaspoon of baking powder, and 1 pinch of ground cardamom. Rub in 2 teaspoons of ghee and 2 teaspoons of vegetable oil.
- Gradually mix in 1 small beaten egg for 1-2 minutes, until the dough is cohesive. With lightly oiled hands, roll 1-teaspoon portions into smooth balls and keep covered.
- Lower the balls into the gently simmering milk without stirring. Cover and cook for 4-5 minutes, until puffed.
- Gently turn the balls, cover, and simmer over medium-low heat for 12-14 minutes. Remove from the heat and rest, covered, for 10 minutes, until spongy and cooked through.
- Cool, then chill for at least 2 hours. Scatter chopped pistachios and blanched almonds over the top.