Ingredients:
• 500 g – almonds, soaked overnight in plenty of water
• 300 g – Sugar
• 80 g – Ghee
• 1 tsp – Cardamom powder
• 15-20 strands – Saffron
• For garnishing:
• Slivered Almonds Pistachios
Method:
- Rub saffron in 2 tsp of hot milk, to extract colour, keep aside.
- Drain water of soaked almonds, add fresh water.
- Peel off skin and place peeled almonds in another bowl of fresh water.
- Drain off the liquid and grind almonds to a smooth paste, using minimal amount of water.
- Melt ghee in a heavy or non-stick saucepan.
- Add almond paste, cook, stirring continuously, or it may get burnt at the bottom.
- Cook over low flame till paste turns light golden in colour and aroma exudes.
- Add 250 ml. boiling hot water, allow to bubble, stirring gently.
- Cook covered till moisture gets evaporated.
- Add sugar, stir gently till sugar melts, and mixture gets watery.
- Cook again till all water is reabsorbed.
- Sprinkle cardamom, saffron, and stir gently.
- Garnish with chopped almonds, pistachios, serve piping hot.
Recipe courtesy of Saroj Kering