|Almonds||1 Kilogram, blanched|
|Rose water||1⁄2 Liter|
|Nutmeg||1 Teaspoon, crushed|
|Sugar||4 Cup (64 tbs)|
Cook milk on low heat till reduced by half.
Cool and add cream.
Fry almonds lightly in butter till golden.
Cool and mince coarsely with a little chilled rosewater.
This prevents the oil oozing out of almonds.
Make a syrup with remaining rosewater and sugar.
Boil to a thread.
Remove from fire, add almonds, milk and butter in which almonds were fried.
Mix well and cook on low heat, till mixture reaches consistency of a thick batter.
Add spices, mix well and pour into a serving dish, or store in a glass jar.