Ingredients

• 250 gms - almonds (soaked overnight)
• 200 gms - Sugar powdered
• few tbsp - milk
• Silver foil (optional)

How to Make Badam (Almond) Katlee

• Drain the almonds.
• Peel almonds, keep aside.
• Wash once more, to remove any traces of brownish color.
• 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, or the mixture will burn and 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.