Ingredients-:
- 250 gm: Almonds (soaked overnight)
- 200 gm: Sugar, powdered
- Few tbsps Milk
- Silver foil
Directions-:
- Drain and change water from almonds.
- Peel almonds. Keep aside.
- Wash once more to remove any traces of brownishness.
- Grind to a fine paste using as little milk as possible.
- In a heavy large skillet mix paste and sugar.
- Cook, stirring constantly, using a large handled spoon or spatula.
- Take care of splattering in initial stages.
- Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
- When a soft lump is form, which leaves sides of skillet easily, take off fire.
- Grease a clean work surface and a rolling pin with melted ghee.
- Put lump on it. Roll quickly while still warm to 1/5" thickness.
- Apply silver foil and press lightly with foil paper.
- Mark out long diamond shapes with a sharp knife.
- When almost cool remove carefully with a sharp edged wide spatula.
- Cool completely before storing in layers between sheets of butter paper.
And remember; don’t eat them all by yourself! Happy Diwali.
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