A wonderful candy-like sweet that tastes like marzipan with the added richness of ghee. It has a firm texture like fudge will keep for 2 to 3 days in an airtight container.
Recipe courtesy of Maya Kaimal
Total:
1 hr 25 min
Prep:
10 min
Inactive:
30 min
Cook:
45 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 1 pound almond paste, broken up to facilitate melting
  • Ghee, prepared from 8 ounces (2 sticks) unsalted butter, recipe follows
Ghee:
  • 8 ounces (2 sticks) butter

Directions

1/4 cup sliced or slivered almonds, chopped finer

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. 

Reduce heat to medium and stir in the almond paste with 1/4 cup Ghee. Stir in the rest of the Ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium-low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes. 

Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes. 

Serve at room temperature.

Ghee:

In a heavy skillet, over medium to medium-low heat, heat the butter until it is completely melted. 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. Stir occasionally. 

Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note) 

Decant into a jar with a tight lid. Warm, if desired, for serving over rice. 

Cook's Note

If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Almond Shortbread Cookies

Recipe courtesy of Ching-He Huang

Almond Madeleines

Recipe courtesy of Laura Vitale

Almond Joy Martini

Recipe courtesy of Dan Goss

Banana Chocolate Almond Milk-less Milkshake

Recipe courtesy of Tia Mowry

Blueberry-Almond Griddle Cakes

Recipe courtesy of Bobby Deen

Olive Oil Poached Marcona Almonds

Recipe courtesy of The Fabulous Beekman Boys

Almond and Lemon Biscotti Dipped in White Chocolate

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here