1 cup almonds (soaked and peeled)
1/2 cup ghee
3/4 cup sugar
1/2 cup milk
A pinch of saffron (soaked in warm milk)
1/4 tsp cardamom powder
Using a small amount of milk, grind the soaked almonds into a coarse pulp.
Heat the ghee in a skillet, then add the almond paste and simmer for 5 to 7 minutes, or until it thickens.
Stir in sugar and saffron milk after adding the milk and cooking until it is absorbed.
Stirring constantly, cook the halwa over low heat until it thickens and gets shiny. Add the cardamom powder and stir. Serve hot.