Soak the almonds in water for 2 hours and drain off water.Immediately pour boiling water over them and wait for a couple of minutes.. Now blanch(remove the skin) them.

Grind the almonds using milk to a coarse paste.

Put all the ingredients into a thick bottomed non stick vessel and bring to boil stirring without break.. (we dont want high temp: and let it burn at the bottom..As well we want a creamy coloured fudge without any brown spots to spoil its appearance.So use medium flame and keep stirring)

Keep stirring and cooking the mixture till soft ball stage(the stage at which a drop of fudge tipped into a small dish of cold tap water,will not spread and can be rolled into a smooth ball between your fingers.)

Tips:-The whole cooking will take about 30-40 mnts..At this stage(soft ball stage) the mixture will start losing its gloss and shrink away from the sides of the nonstick pan..

Transfer to a large greased shallow dish..let cool, set partly and then mark into squares or any other shapes.When completely cool break apart into pieces and store in airtight container.