2 cups klim¾ cup icing4 tablespoon melted butter/ghee (Clarified butter)½ cup milk1 teaspoon Elachi (cardomom) powder½ teaspoon rose essence1 tablespoon crushed almonds (coloured)
Add milk to pot on medium heat. Once nice and hot not boiling (which wont take long) add butter. Take off stove each time u add an ingredient. Add icing sugar and stir. Keep stirring to avoid lumps. Add klim ¼ cup at a time. Remember to fake pot off stove when u add an ingredient then put it back to melt and get rid of lumps. Add Elachi (cardomom) the same time you add klim. You want burfee mixture to come away from side of pot. You you see this then you can take the pot off and turn out the mixture into a greased dish or you can put into a piping bag and pipe into small paper cups. Sprinkle coloured almonds on top (with some glitter if you in the mood to be all fancy)and there you go
INFO & TIPS
If you don't have coloured almonds but you do have regular raw almonds then lay them in boiling water for 60sec, pat them dry and slip the almond skin off.
Chop up with a knife and divide in three bowls. Add a few drops colouring and mix(I use a spoon or my hands with gloves on) Be careful not to mix colouring. Lay the almonds in the separate colours on an oven tray and place into the oven for 5 min and the colour will be dry.
Now they're ready to mix together and colours wont get all weird.
Place in the oven after mixing for an additional 3min and they will be ready to use.