2 hours 30 min
– Now again soak the peeled almonds in hot water for about 2 hours to soften it. – Warm the milk and add the saffron thread to it. We will need all the ½ cup of milk, so I warmed the whole milk and then added the saffron to it.
– In a heavy bottom pan, heat 1 tablespoon of ghee and add the ground almond paste and the powdered sugar. – Stir well and cook the mixture over low-medium heat until it becomes a mass and starts to leave the sides of the pan and clinging to your ladle/spatula.