Line a rectangular baking dish with some butter or parchment paper. In a bowl mix together the double cream and milk powder to a dough-like consistency and set aside.
Heat the butter in a deep non stick sauce pan. Add chopped pineapple and cook on a medium heat for 20 mins stirring frequently. Now add the condensed milk and stir well. It might look milky but let it fry over a medium heat until the moisture evaporates and you’re left with a sticky mix. This should take 10-12minutes. Now add coconut.
At this stage add the dough mix, and stir it well to prevent it sticking to the bottom of the pan. Keep stirring until there are no lumps. Add almond meal and the cardamom powder and essence mix well. Turn the heat on a low and let the barfi mix cook for a further couple of minutes. Turn the heat off and tip in the mix in the lined baking dish.
Use the back of the spoon to flatten it out evenly. Top it with pistachios. Cool & refrigerate to set for 2-3hrs or preferably overnight.
Once they are set. Cut into bite size squares and serve.
Note- I have used edible silver polish for shimmer and yield is around 30 pieces