|Butter||250 Gram (At Room Temperature, Around 9 Ounce)|
|Clear honey||250 Milliliter (Around 8 Fluid Ounce)|
|Walnut pieces||100 Gram (Around 4 Ounce)|
|Ground cardamom||1⁄2 Teaspoon|
|Full cream milk powder||250 Gram (Around 9 Ounce)|
|Milk/Water||1⁄4 Cup (4 tbs)|
Break the butter up and melt it in a medium frying pan over a low heat, but do not allow it to cook as it will separate.
Remove from the heat, add the honey and mix well.
Using a wooden spoon, stir in the nuts, cardamom and milk powder, adding a little water or milk if necessary to dissolve all the powdered milk.
The consistency should be firm enough for the spoon to stand up straight in the mixture when you let it go.
Spread, the mixture in a serving dish and chill until set.
Remove from the refrigerator 30 minutes before serving to allow it to come to room temperature.
Serve cut into small squares, about 5cm (2in) square.