2 tablespoon dudh (whole milk)
½ pound ghee (clarified butter)
1 ¼ cup saaker (sugar)
1 ¼ cup dudh (whole milk) or any combination of cream or half & half
6 cups milk powder
some elchi (cardamom powder)
1 tablespoon badaam (slivered almonds)
1. Dissolve the saffron in scalding milk for about 15 minutes.
2. Cook the clarified butter, sugar & milk together until the sugar is dissolved.
3. Mix in the milk powder, saffron & cardamom. Cook on low heat for about 15 to 20 minutes. Let cool.
4. Roll into 1" balls and flatten them to give shape. Place a sliver of almond in the center of each ball.