Method:

. Drain and change water from almonds.
. Peel almonds. Keep aside.
. Wash once more to remove any traces of brownishness.
. Grind to a fine paste using as little milk as possible.
. In a heavy large skillet mix paste and sugar.
. Cook, stirring constantly, using a large handled spoon or spatula.
. Take care of splattering in initial stages.
. Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
. When a soft lump is form, which leaves sides of skillet easily, take off fire.
. Grease a clean work surface and a rolling pin with melted ghee.
. Put lump on it. Roll quickly while still warm to 1/5" thickness.
. Apply silver foil and press lightly with foil paper.
. Mark out long diamond shapes with a sharp knife.
. When almost cool remove carefully with a sharp edged wide spatula.
. Cool completely before storing in layers between sheets of butter paper.