Soak Chanadal overnight. Then drain them well.
Cook them in a pot over medium heat with milk and put the lid.
When they are well cooked, let them cool down and blend them to a fine paste.
Soak the saffron strands in a little water and set aside.
Put a non-stick pan over medium-high heat. Add Ghee (clarified butter) and the whole spices (cardamom, cinnamon and bay leaf). Add Chanadal paste and mix well.
Cook for two or three minutes, then add sugar and saffron mixture.
Mix and let it cook until the mixture thickens. When the mixture is thickened lower the heat and stir continuously till the mixture leaves the sides of the pan.
Pour the mixture in a greased and press it to level.
Decorate with sliced almond and let it cool. When it is completely cool slice into the desired shape.