500g full cream powdered milk 16 oz
(170g) tin Nestlé’s cream
10 oz granulated white sugar
1 tsp finely minced ginger
1 pinch each of ground elaichi (cardamom), cinnamon and clove
1/3 cup water
candy sprinkles to your liking
Mix milk powder and cream just enough to combine. Let stand for 10 minutes. Rub the cream into the milk powder until it is the consistency of fine breadcrumbs.
In a big heavy pot, bring sugar, ginger and water to a boil. Add the spices.
Add the milk mixture to the pot and stir. Keep stirring until the mixture comes together in one clump and leaves the side of the pot as you turn. (This may be a little hard on the arms at this point, but it is important that the mixture not be too soft and crumbly.
Spread mixture into a greased cookie sheet and smooth the top. Add sprinkles.
Cut into squares before it is completely cool.