Soak almonds in hot water for 30 minutes.

Peel skin and set aside.

In a mixer jar, take almonds, saffron and milk and grind to coarse paste.

Take this paste in a saucepan, add sugar, food colour, rose essence and mix well.

Cook the mixture on medium flame until it starts thickening.

Add ghee in batches and keep stirring until it no longer absorbs ghee and the mixture leaves the sides of the pan.

Transfer to serving bowls, top with slivered almonds and saffron strands.

Serve it hot/warm/at room temperature.

In a MW safe bowl, combine milk and saffron strands.

Cook in MW on medium power for 30 seconds.

Now mix sugar, almond meal, ghee, food colour and rose essence.

Cook in MW for 30 seconds on medium power.

Mix it well.

Cook for 1 minute intervals, every time stirring the mixture well.

Repeat until the mixture is thick and doesn’t absorb the ghee back when stirred.

Transfer to serving bowls, top with slivered almonds and saffron strands.

Serve it hot/warm/at room temperature.