Soak almonds for about 4 hours,peel off the skin and rinse them. Its easy to peel the skin if they are soaked well.But do not over soak them, the halwa turns sticky if soaked for very long.
Add almonds, sugar, milk, skinned cardamoms and saffron to the blender jar.
MAKE A FINE PASTE.
Heat a heavy bottom pan or preferably nonstick pan. Add ghee or coconut oil, pour the ground almond mix.
. Constantly stir and cook. If you have used saffron, you will begin to see the halwa getting better color as it is cooking and blending well with sugar
It got a better color now after cooking for about 8 minutes. When it thickens, add little more ghee or oil and stir. Add ghee in intervals twice or thrice. You should not stop stirring to prevent burning.
Switch off when it reaches the desired consistency.We prefer it a bit thick, If needed you can just add few tbsps milk to get the desired consistency.
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