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Badam – 2 cups
Sugar – 2 cups
Kesar Colour – 2 drops
Ghee – 1 cup
Milk – 1 cup


Leave the almonds in hot water for 1 hour. Remove the outer skin and grind to a paste with the milk. Make sugar syrup and boil till it reaches a one string consistency. Add the badam paste and cook till it thickens. Add the kesar colour. Add ghee little by little stirring continuously on low heat.

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