Take almonds in a vessel and add a cup of water. Boil this for 5 minutes and keep it closed. Let it cool down.

When the almonds have cooled completely, drain all the water. The almonds would have doubled in size.

Next peel the skin off from all the almonds. Transfer them to a mixer.

Add 1/2 cup milk and grind it coarsely. It should have sand like grainy texture.

Soak the saffron strands in a tbsp of milk for 10 minutes. Next add a tbsp of ghee to cooking pan. Add sugar and ground almond paste.

Start cooking this mixture in low flame. When sugar dissolves completely, include saffron milk to it and continue cooking.

The mixture gets the color of saffron now and starts spluttering. Be careful at this stage but keep stirring. Include rest of the ghee and continue cooking for almost 10 minutes. The mixture thickens and leaves the pan. If you take little mixture and try to make a ball after cooling, it holds shape.

Transfer the halwa mixture to ghee greased tray and spread evenly. Let it rest for an hour and mark pieces. Then separate them and enjoy.

Badam halwa (almond halwa) is ready to serve.

Instead of boiling, you can even soak the almonds overnight and then use for making halwa.

Do not grind the peeled almonds in to fine mixture. The ground almond mixture should look like sand in texture.

Do not use more milk than recommended.

Saffron strands give bright yellow color to halwa. So do not skip adding them.

Cook the halwa mixture in low flame only to avoid burning at the bottom.

You cannot afford to leave the pan without stirring for a minute as it tends to stick at the bottom.

In the final stage, the mixture leaves pan and becomes non-sticky. That is when you need to switch off the flame.

After transferring to tray, let it rest for at least one hour. Otherwise you cannot cut in to pieces.