Almond burfi

Ingredients:

• 1 cup of sugar
• 0.5 cups of water
• 450g almond paste, break into pieces to melt faster
• 1/4 cup ghee
• 1/4 cup chopped almonds

Preparation:

1. In a 4-quart heavy-bottomed saucepan, combine sugar and water and cook until 107°C (220°F) on a candy thermometer, or until a small amount of syrup forms a thin thread between your thumb and forefinger.
2. Reduce the heat to medium and stir in the almond paste and 1/4 cup ghee. Gradually add the remaining ghee, 1/4 cup at a time, until completely incorporated. Continue stirring over medium to medium-low heat; the mixture will form a smooth paste. If it starts to burn, reduce the heat. Continue stirring until the mixture becomes spongy and begins to appear drier. This may take up to 10 minutes.
3. Spread the mixture on an ungreased 22cm square baking sheet and press it down to form an even layer 1cm thick. Immediately sprinkle with almonds, pressing them gently into the surface. Cut the warm burfi into 36 squares or diamonds. Let it cool to room temperature and serve.

4. Ghee butter

   
   In a heavy-bottomed skillet, melt 220 g (7 oz) of butter over medium heat. Watch as the butter begins to boil: large bubbles and white specks of milk appear on the surface, then a fine white foam fills the surface. Stir occasionally. Soon, small golden-brown spots will appear on the surface, and the overall color of the butter will change from yellow to golden. Skim off the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from heat. Pour into a jar and seal tightly with a lid. Yield: 1 tbsp.