Preheat oven to 160C.

Add sugar and pistachios and grind until fine.

Add it along with maida, custard powder, milk powder and baking powder.

Add oil and milk and mix to form thick batter.

Pour it into a lined 5” square tin and top it with more pistachios.

Bake in oven for 30-35 minutes or until a toothpick inserted comes out clean.

Transfer to a wire rack and allow the cake to cool completely.

Slice it into evenly thick squares or rectangles.

Arrange them on a baking tray and bake at 150C for 15 minutes. Flip the rusks and bake further for ten more minutes.

Remove the pieces when they are slightly soft at the centre and allow them to cool completely on the tray.

Store in airtight box.