Badam Lacha

Badam Lacha
Ingredients
2 cups water
2 cups Guyana brown sugar
1 tsp ghee (optional)
1 cup white flour
Few drops pear or vanilla essence
Few drops red food coloring
　
Preparation
Melt ghee in pan over moderate heat.
Add flour while sifting to hot ghee.
Toast flour until lightly golden.
Spread on tin foil or wax paper.
In a carahee, put in sugar, water, and essence. Do not stir.
Bring to a boil with medium heat until mixture is bubbling up thickly.
Test a small amount with a toothpick in cold water. If it holds on to the toothpick, it's ready.
Using a spoon, pour mixture quickly to toasted flour with quick back and forth strokes.
With a fork, continue to stretch sweet mix on flour to get it floured and as thin as possible.
Cool slightly and store in an air tight container - flour and all.
When serving, shake off some of the flour.
Can be served warm or cold.