2 cups blanched almonds, ground finely (using a nut or coffee bean
grinder is easiest
2 cups whole milk
3/4 cup sugar
2tbls butter
Bring the milk to a boil in a large, heavy saucepan over high heat.
Stir constantly at a boil until the milk is reduced by half.
Add the
sugar, ground nuts and butter. Continue to cook, stirring
until the mixture is stiff (about 3 min). It will have the consistency
and texture of tapioca. Pour the fudge onto a buttered square of
waxed paper, spread it out evenly to about 1/2 inch thickness and let it
cool. Cut the fudge into traditional diamond shapes before serving
and, for added decoration, add a whole almond to each piece, if desired.
Serving option: A scored mango is a wonderful complement to
barfi. The mango can be eaten right off the skin.