Cook milk on low heat till it is reduced to half. Cool it and then add cream.
Fry almonds lightly in butter till golden. Cool and grate coarsely with a bit of cold rosewater. This prevents the oil dripping from the almonds.
Make syrup with remaining rosewater and sugar. Boil to a thread. Remove from fire, add almonds, milk and butter in which almonds were fried. Mix well and cook on low heat, till mixture reaches consistency of a thick batter. Add spices, mix well and pour into a flat glass dish.
This can be kept for several weeks in a refrigerator.
Courtesy : Diana Buhariwalla