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Ingredients

• 50 g almonds, blanched, skin removed and ground
• 150 g rice flour
• 2.5 litres full-fat milk
• 8-10 tbsp sugar, to taste
• 3-4 strands saffron, steeped in 2 tbsp warm water
• 2-3 drops rose water
• tsp ground cardamom
• 8-10 sheets edible silver or gold leaf
• 3-4 dried rose petals, ground to a powder
• 2 tbsp toasted pistachio nuts, ground to a powder

Description

Atul Kochhar Cooks A Traditional Indian Dessert, Badami Phirnee, To Celebrate The Hindu Festival Of Light, Diwali

UK TV