Measure the almonds & palm sugar using a measuring cup as mentioned in the ingredients table & keep it ready. Next step is to blanch the almonds. Heat a cup of water in a saucepan until rolling boil and add almonds to it. Keep it undisturbed for 3 minutes.

After 3 minutes, add cold water to it and drain the water thoroughly from it. Transfer the drained almonds to a clean absorbent cloth or a towel and pat dry it.

Peel the skin off from the almonds and pat dry them once again. Then dry roast the blanched almonds in a pan until it's completely dry. Keep aside and cool it down. Take palm sugar and cardamom to a blender and give a run. Don't grind too much.

Now add the roasted almonds along with saffron to the same blender and blend it to a smooth powder. Cool it down and store in an airtight container. For a very smooth powder, sieve it and store.