Badam Mehsoob

Grease a tray or deep container to set mehsoob
In a pan add ghee and let it simmer on low heat as the ghee has to be hot when adding.

In another pan add the sugar and water.
Let the sugar syrup start bubbling and boiling. We are not looking for any string consistency in the sugar syrup. Just let the sugar come to a boil and then we have to add the almond flour.

Ensure there are no lumps and keep stirring. Add in the cardamom powder. Start adding ghee in parts. First add a ladle full of the ghee.Wait until it has absorbs before you add again. You will see a lot of bubbles and frothing in the mixture after you add ghee.

With one hand add ghee and with the other hand mix it. Keep adding a ladle of ghee and again mix it very well. Keep the flame to medium while adding the ghee. Repeat until you start seeing many bubbles in the mixture and the ghee starts releasing. The mixture will also start to leave the sides of the pan. When you see many small bubbles in the mixture switch off the gas. When you reach this stage please work fast and transfer in a deep container or tray.

Do not use anything to set flat let it settle on it's own. After half an hour make desired pieces and let it cool completely.