250ml Golden Cloud Flour

250ml Full Cream Milk (Cold)

250ml Ghee

500ml White Sugar

125ml Almonds Chopped & Roasted

5ml Cardamom Powder

Few saffron threads seeped in warm milk


1. Heat ghee on medium heat in a non-stick pot, add flour and sugar. Mix till a thick dough like mixture if formed
2. Add milk and stir until sugar dissolves
3. Continue to stir till mixture thickens and pulls away from pan to form a soft thick dough like consistency. This may take 20-25min on medium heat
4. Add cardamom powder and stir for another 5 mins
5. Remove half of the mixture on greased baking paper or wax wrap
6. Add saffron milk to the other half still in pot and cook for 5mins
7. Remove of heat and work quickly to get onto baking paper
8. Place another sheet of baking paper over the mixture and press down. Roll with rolling pin to thickness of 1-2cm
9. Remove the top baking sheet and press in almonds. Cut into desired shape but do not lift.
10. Leave to dry for 5-6 hours and remove off baking paper then place into fridge for 1-2 hours to get crispy ice like consistency

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