Ingredients:

• 250 gms – Almonds (soaked overnight)
• 200 gms – Sugar powdered
• few tbsp – Milk
• Silver foil (optional)

Method:

1. Drain the almonds.
2. Peel almonds, keep aside.
3. Wash once more, to remove any traces of brownish color.
4. Grind to a fine paste, using as little milk as possible.
5. In a heavy large skillet, mix paste and sugar.
6. Cook, stirring constantly, using a large handled spoon or spatula.
7. Take care of splattering in initial stages.
8. Also, do not stop stirring, or the mixture will burn and spoil the taste.
9. When a soft lump is form, which leaves sides of skillet easily, take off fire.
10. Grease a clean work surface and a rolling pin with melted ghee.
11. Put lump on it, roll quickly while still warm, to 1/5″ thickness.
12. Apply silver foil, and press lightly with foil paper.
13. Mark out long diamond shapes with a sharp knife.
14. When almost cool, remove carefully with a sharp edged wide spatula.
15. Cool completely before storing in layers between sheets of butter paper.

Recipe courtesy of Sify Bawarchi