1/2 cup almonds, soaked overnight
1/3 cup milk
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
3 tbsp ghee
For the garnish
2 to 3 almonds, peeled and sliced
Method
Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.
Drain and remove the skins of the almonds.
Purée the almonds with 4 tablespoons of milk to a coarse paste in a blender.
Heat the ghee in a non-stick kadhai and add the almond purée.
Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).
Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.
Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.
Serve hot, garnished with the almonds.
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