In a medium - sized saucepan, fry the ground almonds in the ghee. Stir constantly for about 3 mins, or until the mixture turns a deep golden colour. Pour in the cream, mix well. Add the milk powder, continue to mix well. Reduce the heat to low. Stirring frequently, until the mixture begins to thicken. Meanwhile, in another saucepan, combine the sugar and 1/4 cup water, bring to the boil. Reduce heat to medium and simmer until the syrup begins to darken. (You are aiming at achieving a soft toffee at " drop stage"). Pour the toffee mixture onto the cream and almond mixture. Stir in thoroughly, continue to cook for about 8 mins until the mixture is heavy thick and leaves the sides of the pan. Lightly grease an 8-18 cm plastic container or heat proof glass dish, spoon in the fudge and smooth the surface. Chill until firm, about 1 1/2 hours, then cut into bite-sized squares.