Lunch: Almond Burfi

Ingredients

1 cup sugar
1/2 cup water
1 pound almond paste, broken up to facilitate melting
Ghee, prepared from 8 ounces (2 sticks) unsalted butter, recipe follows
1/4 cup sliced or slivered almonds, chopped finer

Instructions

In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.
Reduce heat to medium and stir in the almond paste with 1/4 cup ghee. Stir in the rest of the ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier – this can take up to 10 minutes.
Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes.
Serve at room temperature.
A wonderful candy-like sweet that tastes like marzipan with the added richness of ghee. It has a firm texture like fudge will keep for 2 to 3 days in an airtight container.

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