Sweet dish, served as dessert, suitable for vegetarians, a south-Indian delicacy, rich in calories

Indian

Almonds - 600 gm, soaked for 5 hours, blanched

Full fat milk - 1.2 litres

Ghee - 12 Tablespoons

Sugar - 12 Tablespoons

Cardamom powder - 2 teaspoons

Edible silver foil - 4 sheets

Put the almonds in a food processor with half of the milk. Grind to a paste adding more milk, in small amounts at a time, until all the milk is used up. Heat the ghee in a heavy pan and add the almond paste. Fry over a low heat until it begins to stick. Add the sugar and stir well. Cook until the ghee separates and the fudge is well blended. Take off the heat and add the cardamom powder. Stir well and pour onto a neat dish. When it is almost cool cut it into fancy shapes and decorate with edible silver foil.

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