Add boiling water to almonds and let it sit for 6-7 minutes. Drain excess water and Peel the skin of almonds

Grind blanched almonds with 1-2 tablespoon milk into smooth paste. Keep it aside

Drain excess water and transfer rice to mixer-grinder. Add approx. 2-3 tablespoons water and grind until thick and smooth paste is formed

Heat remaining milk in deep bottom vessel and bring to boil stirring ocasionally

Mix rice paste well and add to boiling milk.Reduce flame to low and cook with continuous stirring until the mixture turns creamy and slightly thick

Add sugar, cardamom powder and dissolved saffron strands; stir well and cook for 3-4 minutes