INGREDIENTS:

• Almond : 750gm
• Water : 3ltr
• Gelatin : 75gm
• Sugar : 1kg
• Water : 1ltr
• Almond Essence : few drops

METHOD OF PREPARATIONS:

• First of all, prepare almond milk out of almond.
• Boil the almond, remove its skin. Blend it as paste with water . Squeeze the almond paste which is covered with muslin cloh to drain off the milk from almond paste.
• Gelatin (binding agent), mix it into cold water to avoid the curdle.
• Then with the process of double boiling system prepare gelatin, then add it into almond milk.
• Set it up in chilled tray and freeze it for atleast 2 hours set its texture and thickness.
• Then cut it into diamond cut.
• For sugar syrup ,add sugar into water to boil and add little amount of almond essence for aroma.
• Serve almond junket chilled along with sugar syrup.