• Take a heavy bottom hard anodized pan. Add Mango pulp, Milk powder, Elaichi powder and sugar to it.
• Cook it on medium heat for about 15-20 minutes and stir often.
• Take it off the heat, once the mango and milk mix leaves the sides and gathers in the middle.
• Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.
• Spread the mango milk mixture evenly in this container with a spoon.
• Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
• Refrigerate it for 2-3 hrs.
• When ready to serve, take it out. Cut it out into 1x1 inch pieces with a sharp knife.
• Serve it chilled.

NOTE - Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.