Almonds- 1 cup, blanched
Saffron- 20 strands
Cardamom- seeds from 5 pods
Edible camphor( Pach karpoora)- a very tiny pinch
Rock Sugar- 1/2 cup or according to taste( I added very little, so that I could add more to the milk if required)
Ghee- a few drops
Soak the Almonds in water for a few hours and peel the skin. Dry them on a paper towel for a few minutes. Mix the almonds with the ghee and toast them in the microwave, till the moisture evaporates and the almonds crisp up again. This will take 3 to 5 minutes. Check in between to make sure the almonds don’t burn. This process enhances the flavor of the almonds.
After the almonds cool, grind them with the remaining ingredients to a powder. The powder does not need to be very fine. Store in an airtight container. Mix a spoonful with hot milk and enjoy the goodness.