This recipe is completely different. You start off by boiling sugar and whole milk to make a syrup, then add finely ground almonds and cook until thick. While warm, them mixture is soft, but it sets firm and can be cut into pieces.
This is an Indian sweet which rather loosely translates (in culinary terms) as almond fudge. But the really, really, really fun and frankly fabulous thing this little sweetmeat is that it is finished off with silver leaf on top