In a pot boil water and add almonds to it.
Boil them for 3-4 minutes. They will come up.
Drain the water.
Peel the skin from the almonds and dry them on a clean kitchen towel. (the pistachio shown are not for this recipe)
In a plate gather all the ingredients blanched almonds, cashewnut, milk, saffron and cardamom powder.
In a mixture jar put the chop almonds alongwith saffron and grind them together.(While grinding the nuts, just pulse the grinder few times till you get a fine mixture. if you grind them constantly, the nuts will release oil and the mixture will become sticky like dough)
Similarly, grind the chop and grind cashewnuts to a fine powder. (You can sieve the mixture).
Now measure the grounded mixture. It will be around 2 cups or a little more.
Take half the quantity of sugar to the nuts mixture. i.e one cup sugar for 2 cups nut mixture. (whatever quantity you take for nut mixture take half the quantity of sugar for it)
In a mixing plate take nuts mixture, sugar , cardamom powder and milk . (you can dissolve saffron in milk and use it ) I have ground saffron alongwith the nuts.
Now mix them all well and make dough. Add little by little milk to it and knead to dough. (if required add more milk). Apply a little ghee and smoothen the dough.
Divide the dough into two parts.
Place one portion on the butter paper.
Put other butter paper over it and roll it to 5 mm thickness with a rolling pin.
With the help of cutter, cut into different shapes as per your choice.
Place the cut puris on the baking tray lined with butter paper.
Bake in the oven at 170 C for 8-10 minutes.
Remove from oven, cool and serve. The puris can be stored for 15-20 days outside and enjoyed.
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