Ingredients
(Makes 35 Katlis approx),
250 gm: Almonds (soaked overnight),
200 gm: Sugar powdered
Few tbsp: Milk,Silver foil (optional)
Preparation:
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.
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