Badam Katlee

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 250 g almonds, soaked overnight
• 200 g powdered sugar
• 3 tablespoons milk

Recipe

• 1 drain and change water from almonds.
• 2 peel almonds, keep aside.
• 3 wash once more, to remove any traces of brownishness.
• 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 burnt and stuck to bottom of skillet will 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.