Soak almonds in water for 6-8 hours.

Peel the soaked almonds.

Grind the peeled almonds into a coarse mixture.

In a saucepan, combine milk, water, sugar, and saffron.

Cook until the sugar is completely dissolved.

Heat ghee in a pan or kadhai.

Add the almond mixture to the ghee and roast for 6-8 minutes until the color changes.

Gradually add the milk mixture to the roasted almonds, stirring continuously until absorbed.

Once cooked and thickened, turn off the heat.

Garnish with slivered almonds and silver leaf (optional).

Serve warm as a dessert.