Chocolate Almond Burfi

1 can (370 ml) partly skimmed evaporated milk 3 squares (1 oz each) premium dark baking chocolate, cut up 4 tbsp ground almonds 3 tbsp sugar substitute with sucralose, such as Splenda 2 tbsp slivered almonds

In deep non-stick pan set over medium heat, add milk and chocolate. Bring to simmer, stirring occasionally until chocolate melts, about 3 minutes. Add ground almonds and Splenda. Stir frequently until mixture thickens, about 12 minutes.

When it leaves the edges of the pan and gathers up in the centre in a soft lump, it is done. Transfer to a steel thali or plate. Spread evenly till it is about an inch thick. Sprinkle slivered almonds over top, press down lightly with your hands to embed and make smooth.

Cool to room temperature, then cut into squares. Cover and refrigerate burfi for 1 hour. Transfer to platter and serve.

Serves four to six.