Take ½ cup of hot milk, add in ¼ tsp of saffron
Boil the water, put the almonds, then switch off the flame, let it soak in hot water for 1 hour
Keep the greased container or greaseproof-paper overlaid container ready
After 1 hour, remove the skin, keep the almonds over paper towel or cotton cloth
wipe off the moisture from the almonds
transfer the almonds to a blender jar
Blend it nicely, keep aside (cant blend it fine powder, but blend it fine as possible you can). while blending, just give a pulse for 10 seconds, and open the lid mix it with spoon, then do the same till you blend In a pan add 1 cup of sugar and ½ cup of water, then turn on the flame, heat it till it reaches 1 string consistency Then add ground almond, and saffron milk, mix well. (without any lumps)
Add ghee at the stage when you feel too hard to stir
when the mixture get thickens, Add cardamom powder and slivered almonds, mix well
Stir well in low-medium flame. At one stage the mixture leaves the pan, gathers together, holds the shape, that is the stage you must turn off the flame
Transfer the mixture on the to grease-proof overlaid container, spread evenly
mark the pieces after 15 minutes
leave it undisturbed for 1 hour. then serve
