Fry the shemai on a dry pan. Meanwhile, in a cup, soak jafran in rosewater.
Heat a pot with water. When bubbles form, add the shemail. As soon as the shemai turns soft, take the shemai and strain it off. Then, rinse it using cold water and set it aside to drain the water.
Heat ghee on a pan and add cinnamon, cardamoms and bay leaves. Once these have warmed up, put the pan aside. Then add the following ingredients: a little bit of shemai, sugar, powdered milk, almond slices, soaked jafran and then shemai again. Mix and put the pan back on the heat.
Cook it in medium heat ensuring that the shemai doesnot melt away.