Ingredients
Soak the almonds overnight so that the
skin comes off easily. Now peel the skin and add the almonds to a
blender. Along with the almonds, you can also add the sugar so that
everything is ground together.
Take a heavy bottom kadhai, add the ghee
to it, and now add the almond and sugar into the melted ghee. Cook this
mixture on low flame by stirring constantly. Remember to stir
constantly or the almonds will stick to the bottom of the kadhai.
Once the contents start to leave the pan
and become a uniform mixture, add the cardamom powder and saffron
strands. Now slowly add some milk to make the consistency a little
runny.
Once the mixture is well formed, remove
it from the flame and serve in a serving bowl. Enjoy while hot.
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