Serving: 20 pieces |Type: Dessert (sweets)

Ingredients:

Method:

1. Soak the almond about 4-5 hours.
2. Then remove the skin and grind with milk or water (milk will give it a richer and creamer taste).
3. Grind it like smooth paste, not very watery, keep it aside.
4. Take a thick bottom vessel, place on the stove at medium heat with sugar and water.
5. While the syrup is thickening cube the butter into large cubs (4-5 pieces).
6. Once the syrup has thickened, add almond paste stir it well in medium flame.
7. It will take about 10 minutes to cook keep the stove on little less than medium flame, keep stirring so that the paste does not burn or stick to the bottom.
8. Now add butter little by little, until it gets glossy then keep it on very low flame.
9. After 5 minutes this paste won’t stick to the bottom.
10. Take the plate and smear it completely with 1 tbsp of ghee.
11. This cooked mixture should be like thick idly batter. Do not overcook where it becomes crystallized .
12. Now this is the right consistency.
13. Pour the cooked mixture into the  greased plate and spread it evenly across the plate.
14. Let it cool down and cut the shapes as you desire.

Note:

1. You can add cardamom powder and saffron when the almond past is cooking.