Contributor: Waishali Bhat (Sharjah, UAE)
Posted since : 24-05-2010
Almonds, soaked overnight - 1 cup
Sugar - 1 cup
Milk - to form paste
Saffron - few strands
Ghee - 1 tsp
Soak almonds overnight.
Next day peel them and put them in a mixer.
Add same amount of sugar and little milk. Grind.
You need to have a comfortable and smooth paste, a little thicker than Dosa batter.
Heat non-stick pan on low flame with a tsp of ghee on it.
Pour the above mixture into the pan, add saffron and stir it continuously with a wooden spoon.
The mixture is ready when it leaves the pan cleanly and forms a dough around the spoon.
Remove from flame and place the dough on a flat greased tray.
Apply a little ghee over the mixture and spread a clean thick plastic sheet over it and roll on over the sheet so that the batter takes the flat shape of the container.
Remove the sheet and allow the mixture to cool.
Cut into diamonds or square shape.
Transfer the pieces into a container after they cool.