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1
Ghee:
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2
In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted.
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3
Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface.
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4
Stir occasionally.
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5
Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden.
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6
Push aside the foam periodically to check the color of the sediment.
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7
When the sediment turns light brown, remove from the heat.
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8
(see note)
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9
Decant into a jar with a tight lid.
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10
Warm, if desired, for serving over rice
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Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.
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12
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
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13
Reduce heat to medium and stir in the almond paste with 1/4 cup ghee.
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Stir in the rest of the ghee in 1/4 cup increments until all of it has been absorbed.
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15
Keep stirring over medium to medium low heat; the mixture will become a single mass and will roll around in the pan.
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16
If the mixture begins to brown, lower the heat.
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Continue stirring until the mixture becomes porous and starts to appear drier this can take up to 10 minutes.
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18
Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness.
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19
Immediately sprinkle with the almonds, gently pressing them into the surface.
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20
While still warm, cut into 36 squares or diamond shapes.
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21
Serve at room temperature.
