Almonds – 11/2 cups
Sugar – one and a three quarter cups
Milk – 1/2 cup
Saffron – a few strands
Ghee – 1 cup
Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using very little milk and set aside or soak the almonds in a little water and microwave for a couple of minutes. Remove and peel.
Prepare the saffron by mashing it in a little warm milk until the milk turns a deep orange.
In a deep non – stick saucepan, mix the sugar and almond paste and stir over a medium fire for five to seven minutes.
Add the rest of the milk and keep stirring until the paste thickens and begins to leave the sides of the saucepan. Now add the mashed saffron and freshly melted ghee. Stir for two minutes and remove from fire. Serve this hot or cold.