|•||Liquid glucose||1 1/4 teaspoons|
|•||Silver warq||1-2 sheets|
Blanch the almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray. Cut into diamonds or squares and serve.