1 cup ground almonds 1⁄4 cup castor sugar 1⁄4 cup ground pistachios 1⁄4 teaspoon ground Elachi (cardomom) 2 tablespoons condensed milk 1 tablespoon honey Phyllo pastry Melted butter
Combine almonds, sugar, pistachios, Elachi (cardomom), condensed milk and honey. Cut each phyllo sheet into 4 rectangles and brush with melted butter. Cover remaining phyllo with a damp cloth. Spread 1 teaspoon of almond mixture in the centre. Fold sides in and roll into a cigar. Brush with melted butter and sprinkle crushed pistachios on top. Bake on 180 degrees until golden.