¼ cup badam
1 can milk sweetened condensed
1 can milk evaporated
2 tsp rava
2 cups maida
4 tsp sugar
¼ tsp saffron
Edible camphor (optional)
a small pinch kesar color
cooking oil for frying
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak badam in hot water for 1 hour. Peel skin and grind the badam into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk and badam paste for 10 to 15 minutes.
Add saffron, and kesar color to above and allow it to cool.
Knead maida, soked rava, and sugar into fine dough, using some cold after. Make small puris and soak the puries in the boiled milk mixture.
Ready to serve.