Badam Cake – Tamilnadu Style

Soak the almonds in hot water.

Peel the skin off the almonds.

Grind the almonds using milk to a coarse paste.

Heat a non-stick pan.

Pour the almond paste, sugar, 2 tsp of ghee and stir well.

Keep adding the rest of the ghee as you stir.

Dissolve the saffron in a tsp of milk and add it too.

Once it reaches a layered consistency(something similar to the consistency when chocolate is poured), pour it onto a greased plate.

Allow it to cool.

When it becomes cool, cut into small squares.

:- Before pouring onto the plate, taste it. If it is very slippery, you will have to stir more to get the cake consistency. Do not worry, if you do not get the correct consistency in the first attempt itself. You can have it as badam halwa. The right test for the consistency would be to take a ladleful and drop it back into the pan in a slow motion. If it falls in layers, the consistency is right.