In the recipe of vahchef the badam:sugar ratio was 1:1. But, I have used a badam:sugar ratio of 1: 1 1/4. I felt this was perfect. You can adjust sugar according to your taste. I have numbered the collaged photo and posting in the same numbered order.
NOTE: You can try it with a cup of almond and proportionate ratios of ingredients.
Badam / Almond - 2 cups
Ghee - 2+2 tablespoons
Sugar - 2 1/2 cup
Boiled milk - less than 1/2 a cup
Saffron - a generous pinch
Cardamom powder - 1/4 tsp.
Yellow food colour - Optional (I haven't used it)
1. Measure badam & sugar.
2. Soak badam in water for 3 hours.
3. Soaked badam when pressed slightly with your forefinger and index finger, pops out.
4. Peel all the skin of almonds in the same manner.
5. In a mixie, add milk just enough to cover the badam.
6. Grind to a coarse paste (not too fine).
7. In a non-stick pan, add 2 tablespoons of ghee, ground mixture and sugar. When the sugar dissolves, the mixture loosens.
8. Mix well and when it starts to boil add the saffron.
9. Stir continuously.... Non -stop stirring is essential. Add the remaining ghee now.
10. If using food colour add it now. I didn't use it. Mixture starts thickening.
11. When ghee oozes out, add a pinch of cardamom powder. The mixture is not sticking anymore.
12. Transfer it to a bowl. Garnish with saffron strands.