Ingredients:
- 1/2 cup badam (almonds preferably)
- 1/2 cup sugar
- 1/2 cup ghee (clarified butter)
- 1g saffron
- 1/3 cup milk
- 1 teabag/ 1tbsp Gulmarg- Kashmiri Kahwa tea
- Hot water
Method:
- Soak badam in hot water for 30 minutes
- Soak saffron in about 2 tbsp hot milk
- Infuse Gulmarg- Kashmiri Kahwa tea in 1/4 cup hot water
- Peel and grind badam along with the infused tea; grind to a smooth or coarse paste as preferred
- In a pan, add the remaining milk, the ground badam paste, saffron milk, mix well without any lumps
- When the raw smell leaves, add sugar
- The mixture will turn watery and will bubble up
- Keep stirring; cook in low-medium flame
- Add ghee in regular intervals
- Keep stirring until the mixture leaves the sides of the pan and comes together. It will take about 15-20 minutes.
- Garnish with badam slices
