Almonds - 1 cup (100 gms)
Milk - 1/4 cup
Sugar – ½ cup (adjust it accordingly to your taste)
Dry Grapes – few (to garnish)
Cardamom powder – ½ tsp
Lemon Yellow Food Color – 3 pinches (dilute in 1 tbsp of water)
Ghee – 4 tbsp
For 1 cup of almonds, take 2 ½ cups of hot water. Soak the almonds in that hot water for about 4 hours. Drain the excess water and peel off the skin of almond / badam seeds. Grind the almonds with milk to a smooth paste.
Boil 1 cup of water and add sugar to it. When the sugar syrup starts to boil, add almond-milk paste to it. Add lemon yellow color and cardamom powder also to it at this time. Keep stirring it continuously otherwise it will stick to the pan. Add ghee little by little at regular intervals to avoid sticking at the bottom of the pan.
You have to keep cooking until the sweet leaves the sides of the pan and roll into like a ball or to the jam consistency. Switch off the flame at this stage and let the mixture to cool for 10 to 15 minutes. It will be get thicken a little now. Roll it into your desired shapes and garnish it as you desire. I used dry grapes to garnish the balls.