The last few days whizzed by. We had family over and then we all traveled to Montreal to visit relatives. Like any other gathering, we cooked, talked, ate and then cooked some more. Among other things, I had some wonderful almond barfi. The ingredients for this are just almonds, sugar and one tspoon of ghee. It is cooked on low heat and it all binds together with the natural oil of the almonds and milk. Here's my aunt's recipe.
2 cups of almonds
1 cup sugar
1/4 cup milk (you can use even skim milk)
1 tspoon cardamom powder
1 tspoon ghee
few strands of saffron
Soak the almonds, remove skin and dry the almonds. Then grind coarsely.
Heat a thick bottomed pan and pour the milk. Once it starts boiling add the sugar and the almond mixture.
Add the cardamom powder and saffron. Cook on low heat with constant stirring for 25-30 minutes.
Wait until the mixture separates from the vessel and the consistency is like wet dough. Take it off the heat before it becomes too dry.
Spread 1 tspoon ghee on a sheet of aluminium foil and roll the mixture flat using a rolling pin.
Cut it into shapes of your choice and let it cool.
This is my entry to JFI-Milk, hosted by Vineela.