| 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 |
