almond fudge recipe

300g almonds soaked for 5 hours blanched
600ml full fat milk
6 tablespoons ghee
6 tablespoons sugar
1 teaspoon cardamom powder
2 sheets edible silver foil (varq)
Put the almonds in a food processor with half the milk.
Grind to a paste adding more milk a little 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 net dish.
When it is almost cool cut it into fancy shapes and decorate with edible silver foil.
This recipe comes from south India and is one of the richest sweets you can eat. It always reminds me of a famous south indian restaurant in Bombay where it is served (believe it or not) with breakfast!
Serves 4