My daughter asked my mother to teach me how to make this.
- Almonds : One cup.
- Milk : 3/4 cup.
- Powdered Sugar : 1 cup and 1 tablespoon.
- Ghee : one tablespoon.
- Saffron strands.
Soak the almonds in water for 24 hours. A shortcut is soaking them in hot water for an hour. But the difference in these two methods is drastic and I highly recommend the former.
Remove the almond skin. Run the skins thru the mixie for a minute. This will effectively deodorize the jar. Rinse the jar and then add the peeled almonds and some saffron. Pour a quarter cup of milk. Blend the almonds into a paste. Add more milk to get a soft paste.
In a pan, combine one cup of powdered sugar, the almond paste and ghee. Cook on low flame. Keep stirring. This will take a lot of time. This must be done at low heat. Keep on stirring. When it starts to become a malleable dough, you are ready for the next step. Remove from the stove but continue stirring.
Coat your hands with powdered sugar and start kneading the paste into a ball. Be careful as it will be very hot and sticky. But eventually it will turn a ball.
Use a greased rolling pin to make it into a flat bread kind of shape about half an inch thick.
Use a greased pizza roller knife to cut into preferred shapes.
Sprinkle a little powdered sugar to prevent these pieces from sticking together when storing them.