1.Put almonds in a bowl and add boiling water over it for 5-6 minutes.
2. Drain and wash it with cold water.
3. Now take out the skin of almonds. If the almonds are not peeling easily then repeat the process with hot and cold water.
4. Add the peeled almonds and a quarter cup of water to the jar and grind them in a mixer to make a fine paste.
5. Now put a nonstick pan on the heat and add 1 tablespoon of ghee to it.
6. Now add milk and mix it well and make the flame high.
7. When it comes to a boil then reduce the flame. Then add Vilay Saffron, sugar and cardamom powder to it.
8. Cook it for 4-5 minutes while stirring continuously. Then turn off the gas.
9. Keep it in the fridge for one hour after cooling down.
10. Serve Kheer after the scheduled time.