2 1/2 cups (625 mL) unblanched almonds
3 cups (750 mL) milk
Pinch saffron
3 1/2 cups (825 mL) granulated sugar
1 cup (250 mL) water
6 tbsp (90 mL) ghee
1/4 tsp (1 mL) almond essence or extract
Pour boiling water over almonds; cover and set aside for at least 30 minutes or up to 3 hours. Drain and remove skins from almonds. In a food processor or blender grind almonds with milk and saffron, in 2 batches, to make smooth paste.
In large wide pot, combine sugar and water; cook over medium heat, stirring occasionally until sugar is dissolved. Stir in the almond paste and cook over medium heat, stirring constantly until slightly thickened, about 15 minutes. Add 2 tbsp (30 mL) of the ghee and cook, stirring, for 5 minutes. Add another 2 tbsp (30 mL) of the ghee and cook, stirring, for 10 minutes. Add remaining ghee and continue to stir until mixture is very thick and starts to pull away from the sides of the pot, about 20 minutes.
Remove from heat. Stir in almond essence and continue to stir until thickened. Pour onto greased baking sheet and spread evenly. Let cool slightly; score into diamond shapes. When completely cool, cut along scored lines. Makes about 75 pieces.
Comments
