PREPARATION

1. In a mixing bowl, add 150 grams almonds and 450 milliliters water.
2. Soak for 6-8 hours.
3. Now, peel off the soaked almonds and add 250 milliliters milk and transfer into blender.
4. Blend it into a smooth paste.
5. Soak 1/2 teaspoon saffron in 45 milliliters warm milk for 20 minutes.
6. Heat 70 milliliters ghee the in a wok and add 60 grams semolina .
7. Cook for 8- 10 minutes on medium heat.
8. Add blended almond paste and mix well.
9. Cook for 8 -10 minutes.
10. Add 300 milliliters water and mix well.
11. Add saffron milk and stir.
12. Cook for 5-8 minutes on medium heat.
13. Now, add 300 milliliters milk. Cook on the medium heat.
14. Then, add 90 grams powdered sugar, mix properly until sugar gets dissolves completely.
15. Once it starts to thicken and release ghee, add 1/4 teaspoon green cardamom powder and mix.
16. Cook for another 3-4 minutes on low heat.
17. Garnish with almonds.
18. Serve hot.