Caramel Badam Burfi

Preparation

1. Step 1

   Grease a 9-by-13-inch metal or glass baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the two long sides to create a sling.

2. Step 2

   In a large pot or Dutch oven over medium heat, combine the milk and sugar, and bring to a boil, stirring occasionally, 5 to 6 minutes.

3. Step 3

   Remove from the heat and stir in the food coloring, if using, then gradually stir in the almond flour until a thick, doughlike paste forms with no pockets of unincorporated almond flour. If the mixture is too thick to stir, use your hands to knead it together. (Be careful, the mixture will still be slightly hot. Let cool for 2 to 3 minutes if necessary.)

4. Step 4

   Transfer the mixture to the prepared pan and press it into an even layer using your hands.

5. Step 5

   Place the caramels and 2 tablespoons of water in a small saucepan. Cook over low heat, stirring often, until the caramels are completely melted, 6 to 8 minutes. Pour the caramel over the top of the almond base and use a heatproof spatula to spread it into an even layer.

6. Step 6

   Evenly sprinkle the whole almonds over the warm caramel and press them in using the back of a spatula to help them adhere. Let cool until the caramel is set and firm to the touch, about 2 hours. Cut into small squares using a serrated knife to serve.