1 c. bleached almonds camphor (cooking camphor), size
1 gal. milk of 2 mustards
2 1/2 c. sugar 2 Tbsp. pistachio nuts (crushed)
1/2 pinch saffron 2 Tbsp. cashew nuts (crushed)
10-12 cardamom
Soak almonds in water for 2 hours and grind it in a blender adding enough water to make it into a coarse paste. Boil milk over medium heat until reduced to about half the volume. Add the almond paste. When the mixture boils, add sugar, saffron and cooking camphor. When' the whole mixture comes to a full boil, remove from heat. Cool and add crushed nuts and powdered cardamom before serving. 8 servings.