Soak the almonds in warm water for an hour, then peel them.
Grind them to a smooth paste, adding water as necessary.
Melt some ghee, add the saffron threads, and set aside to steep.
Mix in the milk, and simmer till the raw almond smell decreases.
Add a little almond extract, if desired (I like this).
Mix in the saffron-infused ghee.
This is good hot or cold. Mix before serving, if desired. The saffron flavor will intensify significantly overnight, if you make enough tokeep.