- 2 cups Badam
- 2 1/2 cups Sugar
- 2 drops Kesar Colour
- 1 cup Ghee
- 1 cup Milk
- Leave the almonds in hot water for 1 hour.
- Remove the outer skin and grind to a paste with the milk.
- Make sugar syrup and boil till it reaches a one string consistency.
- Add the badam paste and cook till it thickens.
- Add the kesar colour.
- Add ghee little by little stirring continuously on low heat.