Kabani Murabba (Damson Preserve)
Rewund Murabba (Stewed Rhubarb)
Aru Murabba (Peach Preserve)
Murg Pak (Melon Seeds)
Fry the cardamoms and cloves thoroughly in boiling ghi. Mix the ground almonds with the cream in a basin. Boil the sugar in a little water till it is very thick in consistency. Mix this with the almond paste, then add it to the ghi which you have brought to the boil; continue boiling for a quarter of an hour, stirring all the time. Remove from the fire and add the ground saffron; beat up very well till thick and creamy, then pour into a dish before it cools.
Rufus & Chaka Khan: Sweet Thing (Link)
From: Twenty-Two Authentic Banquets From India, compiled by Robert H. Christie, New York, Dover Publications, 1975.