Add 1 cup of almonds to a bowl.

Soak in hot water.

Soak for 15 to 20 minutes and then squeeze to peel off the skin.

Add the peeled almonds to a mixing jar, add the required amount of water and grind finely.

Add a pinch of saffron to a small bowl. Add a ¼  cup of milk and soak.

Add 1 ½ litre of milk to a bowl and bring to a boil.

Once done, keep it aside.

Add 1 cup of javvarisi/sago pearls to a pan.

Add the required amount of water, and bring to a boil over medium heat.

When it becomes soft and glassy, ​​add the boiled milk and mix.

After 5 minutes, add the almond paste and boil over medium heat for 5 - 6 minutes.

Add a cup of sugar to it.

Mix well until sugar is dissolved and add saffron milk.

Then crush 4 cardamoms and add.

Add cashews and raisins roasted in ghee.

Mix everything well and then turn off the flame and serve.