Soak the almonds in a cup of hot water for half an hour
Peel the skin and make it into a paste. You can use the same water for grinding.
Make the sugar syrup by boiling sugar in water. Add saffron strands and cardamom powder to it. Boil it for five minutes, we do not need a one string syrup here. Put it aside.
In a wide bowl, add maida and semolina. Put almond paste, sugar, baking soda, salt and ghee. Mix it well between fingers.
Add milk and make it to a firm dough.
Cover with a damp cloth and keep it aside for 15 minutes.
Take a ball of the dough, roll into a puri, smear some ghee, fold into half, again smear a little ghee and put the the third fold. Keep a clove on it.
Make a couple more with the remaining dough.
Heat oil in a pan.
Once the oil heat, slowly add them into the oil and deep fry till golden brown.
Remove and keep them aside.
After sometime, put them in the sugar syrup, turn the other side and remove in a plate.
Repeat for the rest of the dough.
Desiccated coconut with sugar, only castor sugar or just desiccated coconut may be sprinkled over them.
