PREPARATION

1. In a bowl, add 45 milliliters milk, 1/2 teaspoon saffron and mix it well.
2. Soak for 30 minutes/
3. Take a pan, add 400 milliliters water, 280 grams almonds and bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat. Drain & peel the almonds.
6. Transfer this into a blender and blend it into a paste.
7. Keep aside.
8. Take a pan, add 250 grams khoa and mix it well.
9. Add 40 grams powdered sugar and mix it well.
10. Cook for 5 - 7 minutes on medium heat or until the sugar is fully dissolved.
11. Then, add the soak saffron milk and mix it well.
12. Add 1/4 teaspoon cardamom powder and mix it again.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat and allow it to cool for about 5 - 7 minutes.
15. Take some mixture in your hands and shape it into a long cylindrical shape.
16. Place it on a plate and keep aside.
17. Take a pan, add the blended almond paste in it and mix it well.
18. Now, add 35 milliliters ghee, 150 milliliters milk and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 50 grams powdered sugar and mix it well.
21. Add 1/4 teaspoon cardamom powder and mix it well.
22. Cook for another 3 - 5 minutes on medium heat.
23. Remove it from heat and transfer this mixture onto a butter paper.
24. Cover it with another butter paper.
25. Flatten it with the help of a rolling pin.
26. Remove the paper and cut it’s sides to make a square.
27. Cut it into half.
28. Place the prepared khoa mixture on it and roll it carefully.
29. Cut it into small cylindrical shapes.
30. Cover it with silver leaf.
31. Serve.