Almond Brittle (Badaam Patti)

Dry roast almonds in a pan on medium heat for 2-3 minutes.

Transfer them to a plate and let them cool.

Once cooled, slice the almonds in half and keep aside.

Grease a plate/board and a rolling pin and keep aside to spread the almond mixture later.

Heat 1 tbsp of ghee in a heavy-bottomed pan on medium to high heat.

Add sugar to the pan and cook for 4-5 minutes. Keep stirring continuously with a ladle until it melts and the colour changes to light brown.

Turn off the flame, and add almonds to the pan. Mix well till almonds are evenly coated with the sugar syrup.

Immediately transfer the almond mixture to the greased plate or board.

Roll the rolling pin to and fro on the mixture and spread to make as thin a layer as possible.

Remove the layer from the plate/board with the help of a flat ladle or knife.

Break them into pieces and store them in an airtight container.