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[Rhea Thomas]

Ingredients:
Serves 5)
1-1/2 cup: Blanched Almonds (see Notes)
1 cup: Coarse Wheat Flour
1 tsp: Cardamom Powder
1/4 tsp: Saffron Strands - crushed
8-10 no: Blanched almonds chopped into slivers or halved
1 tbsp: Warm Milk
1-1/4 cup: Ghee
1 cup: Sugar
3 cup: Water

Preparation:
Rub and dissolve saffron in milk. Keep aside.
Dry and powder blanched almonds. Saving 10 for garnishing.
Melt ghee in a large heavy pan.
Add flour. Stir-fry for 2-3 minutes.
Add almond powder. Stir-fry till golden and aroma exudes.
Take care to stir continuously.
Add water. Stir and cook.
Add sugar and cook further. Stirring gently.
When ghee starts to exude. Add cardamom and saffron.
Stir. Place into serving dish.
Garnish with chopped almonds.
One may put the dish in hot case to keep it warm. Reheat in microwave or in a pan.

Note: To Blanche almonds soak in water for 5-6 hours. Peel skin, dab and air on clean towel till dry. Powder or use as required.