Wishing you all a very happy and prosperous New Year!!
Ingredients (Makes 20 – 25)
Almond flour/meal – 2 cups
Sweetened condensed milk – 1 can (14 oz, 396 gm)
Butter / ghee – 1/4 cup (1/2 stick)
Cardamom powder – 1/4 tsp
Heat a heavy-bottomed pan or a non-stick pan at medium heat. Melt butter and add the almond flour and sweetened condensed milk. Stir continuously for about 10 minutes or until it thickens. Bring down the heat to low and stir until the mixture leaves the sides of the pan. (To check the consistency, cool a small portion of the mixture and see if it rolls). Add cardamom powder. Mix well and switch off. Set aside to cool for 10 mts or until it is cool enough to handle. Grease your hands and shape into small balls and make into any desired shapes. Alternatively press the hot mixture on to a greased plate. Flatten evenly using a rolling pin or metal spatula to about 1/4 inch thick sheet and leave to cool. Cut into diamond shaped pieces. Store in a refrigerator for about 1 week.
To make almond flour
1. You can use either blanched or unblanched (skin on, roughly chop them and blend in a mixer until you get a fine flour) whole almonds for making the flour. To blanch almonds – Place whole almonds in a bowl and pour boiling water over it. Let sit for 1 minute. Strain and rinse with cold water and drain. Remove their skins and pat dry. Toast them in an oven or skillet or just air dry for 2-3 days. Before grinding, make sure they are completely dry.
2. Take some blanched, dried almonds and put them in a mixer/blender, food processor or coffee grinder. Use only about 3/4 cup at a time otherwise the ground flour will be uneven. Pulse a few times or until they have a medium-fine texture. Do not over-grind as the nuts will release a lot of oil and you will end up with almond butter instead. (Grind only 2 – 3 seconds at a time.) Sift the ground nuts through a sifter/sieve and grind the remaining larger particles again in the mixer. Store the almond flour in a refrigerator for up to one month.
Sugar can be added to the almonds while grinding to prevent clumping as it absorbs the oil released from the almonds.