Badam Ki Barfi

Soak almonds in water overnight. They should puff and double in size. Skin them and grind to smooth paste in blender at low speed, adding milk gradually. Note that one should not grind the almonds on their own and add milk after as almonds' oil will be lost. Dissolve sugar in 150 mls water in heavy-based pan & boil rapidly to half its quantity. Add almond paste. Stirring frequently, simmer mixture for just over an hour until it thickens. Also note not to allow the mixture to stick to bottom of pan. Melt shortening in another pan. Pour it slowly while stirring into almond paste until absorbed completely. When the paste begins to release the shortening, stir and mix more shortening until absorbed. Repeat until all the shortening has been absorbed. Transfer the glossy mixture to a shallow cake tin with to a height of about 1.5 cm. After it begins to set, cut into squares then let cool for several hours or overnight.