Kesri Pendaa

2 tablespoon dudh (whole milk)

some saffron

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.

Source: Kishor