Almond Burfi

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.