200 g almonds, blanched and finely chopped
250 g water
400 g sweetened condensed milk
1/2 g saffron, soaked in 2 tablespoons warm milk
2 tablespoon(s) pistachios


1.In a non-stick pot, add the almonds with the water and allow them to soak for 30 minutes.
2.When ready, add the sweetened condensed milk to the pot and place over medium to low heat.
3.Stir constantly with a wooden spoon for about 10-15 minutes, until the mixture begins to pull back from the sides of the pot and has an elastic texture.
4.Add the soaked saffron threads and cook for another 2-3 minutes, while stirring continuously.
5.Remove from heat and allow it to cool for 30-40 m minutes.
6.Shape the mixture into small balls and roll in the pistachio nut and coconut mixture until completely coated.

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