1. Combine the sugars, condensed milk, milk and butter in a pan and bring to a simmer, stirring to dissolve the sugar. Simmer, stirring occasionally for about 10-15 minutes (until the mixture reaches 114C). 

2. Remove from the heat and stir through the cardamom and a pinch of salt. Stand for 5 minutes, then beat the mixture with a spatula for about 10 minutes until it is no longer shiny and has started to firm. You can also use a stand mixer with either the beater or dough hook attachment to do this. Transfer to a 20cm-square baking tray lined with baking paper. 

3. Scatter with the pistachios and a little more salt, gently pressing the nuts into the top of the fudge. Allow to cool at room temperature or in the fridge, then cut into 2cm squares.

Also try Adam Liaw's chicken and egg curry