|Evaporated milk||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Almond extract||3 Teaspoon|
Heat milk, sugar and water till the sugar is melted and the liquid very hot but not boiling.
Mix the gelatin in 3 tablespoons water and add slowly to the hot liquid.
Stir till the gelatin is completely dissolved.
Set aside and cool and then add the almond extract and mix well.
Pour into a cake pan and refrigerate.
In 3 or 4 hours or when it has gelled, cut into small cubes.
Half fill an almond bowl (a bowl smaller than a rice bowl) with this junket and cover with cold sweetened water.