Almonds (badam), soaked for 4 hours – 2 and 1/2 cups
Ghee – 1 and 1/4 cups
semolina (suji) 1 tbsp
Water – 1 cup
Sugar – 2 cups
Saffron (kesar) , dilutes – 1 tsp
Pistachios(pista), blanches, chopped – 20 gm
Preparation:
Peel and grind the almonds to a smooth paste.
Heat the ghee in a big wok; add the semolina aand almond paste; saute on low heat for about 30 minutes.
When the paste becomes light brown, add the water and sugar; cook on high heat, stirring briskly for 4-5 minutes. The consistency should be semi-thick and the texture should be soft.
