Soak the almond for 4 hours.

Remove the skin and add with sugar, and grind using rose water as fine paste.

Beat egg white mix with ground paste.

In a pan pour the mixture and cook in low flame until the become soft ball and let it cool.

Put the mixture ball on a polish table, and knead well. If it is sticky add icing sugar.

Divide 4 to 5 portion and add colours and different fruits essence, mix and keep ready to make sweet.

Either shape of fruits or put the mixture in rubber mould. If you make the shapes you can insert clove as stem.

Remove and keep it in a dry box, spread some icing sugar on it. You store in room temperature for 10 to 15 days.