Patasha /Batasha - muscovado sugar and jaggery candy

Prepare wax paper, moulds or foil to spread the patasha.
In a pan add sugar, jaggery and water and bring it to boil. Add pistachios, cardamom powder and saffron and let it boil until the syrup has few strands. Turn off the gas and add baking powder and stir.

The process should be done very quickly as the mixture can start becoming hard.
With a spoon spread on a wax paper or moulds Sprinkle sliced pistachios to garnish and leave it to cool for about 20 minutes. Remove from the tray or mould and serve.