Ingredients:

Whole Almonds- 1 cup (soaked in hot water & peeled after 15 mins.)

Milk - 1/2 cup

Sugar - 3 cups

Yellow Kesari Colour Powder - a pinch

Elachi powder - a pinch

Pachai Karapuram - a pinch (crushed)

Strads of Spanish Saffron - 1/4 tsp.

Preparation:

1. Soak 1 cup of whole almonds in hot water and peel the skin off. Grind the almonds with 1/2 cup milk into a smooth paste. Set aside.

2. Add 3 cups of sugar to 1/2 glass of water and make a one threaded consistency syrup.

3. Add the almond paste and a pinch of yellow kesari colour and keep stirring.

4. When it begins to thinkened add 2 cups of ghee. Keep stirring.

5. Add the saffron strands and crushed elachi powder and continue mixing till the mixture becomes thick and the ghee starts to seep out.

6. Remove from flame and let it cool for half an hour when cold sprinkle the pachaikarpuram powder over it. Mix and serve.