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2 cups sugar or 400 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 teaspoon ground cardamom
¼ cup pistachio nuts or 35 g, crushed
3½ cups NIDO Full Cream Milk Powder or 350 g
Place sugar, water and lemon juice in a large saucepan. Cook over low heat for 15 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.
Stir in the cardamom powder and crushed pistachio to the syrup. Add half the quantity of NIDO milk and stir until well combined.
Gradually add the rest of the NIDO milk and stir until a soft dough that is not sticky forms. Add more milk powder if necessary.
Form the dough into small balls.
Serve “Labaniah” balls with NESCAFÉ Instant Coffee.
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