Badam Pista ka Maisouk

Methods/steps

Heat one third of the ghee along with sugar and water. When it boils; add the ground pistachio or almonds. Cook on low heat; stirring continuously till all ghee is absorbed. Add remaining ghee while still stirring. When ghee separates and the mixture slips off the wooden spoon; remove from heat. Immediately spread on a lightly greased tin sheet. Flatten mixture (1/4 to 1/2 inch thick) with a rolling pin and cut into diamond shapes. This must be done with speed as the mixture hardens within minutes. When cool; store in an airtight tin. The maisouk can be stored for 2-4 weeks in the refrigerator.