1/2 kg almonds
300 gms mava, also called khoya (milk solids)
250 gms sugar
1 small bottle rose water
1 tspoon cardamom/nutmeg powder
1 tablespoon clarified butter
Soak almonds for about 12 hours in cold water and grind. Mix the milk solids in it. Make a sugar syrup with the sugar and rose water till you get a 2 string consistency. Now slowly add the almond mixture, the powder and the clarified butter in the sugar syrup. Cook on a slow fire till the mixture is thick and the ghee starts separating. Spread either on butter paper or a thali to cool.
The badam pak should be light brown in colour.