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• ½ cup almonds, blanched
• 1/3 cup milk
• 4 tablespoons sugar
• ¼ teaspoon cardamom powder
• a few strands saffron
• 3 tablespoons ghee
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- Purée the almonds in a blender along with 2
tablespoons of milk to a smooth paste.
- Heat the ghee in a non-stick pan, add the almond purée and stir continuously over a medium flame till it turns golden brown.
- Rub the saffron in 1 teaspoon of warm water and keep aside.
- Combine the milk and 2 tablespoons of water and bring
to a boil. Add to the cooking almond mixture and cook
for 2 to 3 minutes.
- Add the sugar, cardamom powder and cook till the
sugar has dissolved while stirring continuously.
FOR GARNISH: 2 to 3 almonds, sliced
TIPS: To blanch almonds, add almonds to hot water and keep aside for 10 to 15 minutes. Remove and discard the skin and use as required. .
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