Badam Ka Halwa (Almond Halwa)

Soak the almonds in hot water for 1-2 hours to make it easier to peel them.

Once soaked, peel the almonds and grind them into a coarse paste. Add a little milk while grinding to get a smooth consistency.

Heat the ghee in a heavy-bottomed pan or kadhai over medium heat.

Add the almond paste to the pan and cook it on medium-low heat, stirring constantly to prevent sticking and burning.

Continue to cook until the paste turns golden brown and the ghee starts to separate from the mixture. This may take about 15-20 minutes.

Add the sugar to the almond mixture and stir well.

Pour in the milk and continue to cook the mixture, stirring constantly.

Cook until the halwa thickens and reaches your desired consistency. The ghee should start to separate again, indicating the halwa is ready.

Stir in the cardamom powder and saffron strands, mixing well to distribute the flavors.

Cook for another 2-3 minutes and then turn off the heat.

Transfer the Badam Ka Halwa to a serving dish.

Garnish with sliced almonds or more saffron strands if desired.