Ingredients
• Almonds 250 grams
• Sugar 1 2/3
• Saffron (kesar) a pinch
• Almond essence 1/4 teaspoon
Method
Blanch almonds. Peel and grind to a fine paste with half a cup of water. Take the paste in a handi, add sugar and cook on low heat, stirring continuously till the mixture leaves the sides of the handi. To test if it is done drop a little mixture on a marble surface or a steel plate and let it cool. It is ready if it does not stick to your fingers when you try to remove it. Remove the mixture from heat. Mix saffron in almond essence and add it to the mixture when cooled. Divide the mixture into twenty-four portions. Take each portion and press between two asharfis (coins) to get the imprints of the coin.
• Almonds 250 grams
• Sugar 1 2/3
• Saffron (kesar) a pinch
• Almond essence 1/4 teaspoon
Method
Blanch almonds. Peel and grind to a fine paste with half a cup of water. Take the paste in a handi, add sugar and cook on low heat, stirring continuously till the mixture leaves the sides of the handi. To test if it is done drop a little mixture on a marble surface or a steel plate and let it cool. It is ready if it does not stick to your fingers when you try to remove it. Remove the mixture from heat. Mix saffron in almond essence and add it to the mixture when cooled. Divide the mixture into twenty-four portions. Take each portion and press between two asharfis (coins) to get the imprints of the coin.
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