- Whole almonds – one cup
- Sugar – one cup
- Milk – half cup
- Ghee – six tblsp
- Kesar – pinch ( soak in one tblsp of warm milk for 15 mins)
Soak the almonds in hot water for one hour. Peel the almond skin. In a mixer jar, add almonds and milk. Make a coarse paste.
In a pan, add ghee and almond paste. Fry for a minute. Then add sugar and kesar. Mix well. Cook until you see ghee on the edges.
Garnish with sliced almonds.
Note: If you don’t see ghee on the sides, after frying, then you can few more tablespoons of ghee.
One and half hour.
Stays good for two to three days in the refrigerator.