Ingredients
1 cup blanched almonds (badam)
3/4 cup milk
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
A few saffron (kesar) strands mixed with 1 tsp warm water
2 tbsp almond (badam) slivers for the garnish
Method
Combine the almonds along with ¼ cup of milk in a mixer and blend to a smooth paste. Keep aside.
Heat the ghee in a non-stick pan, add the almond paste and cook over a medium flame while stirring continuously till it turns light pink in colour.
Add the remaining milk and ¼ cup of water, mix well and simmer for 2 to 3 minutes.
Add the sugar, cardamom powder and saffron mixture and cook, while stirring continuously till the sugar dissolves and the ghee separates.
Serve hot garnished with almonds.
