Measure almond flour and sugar and keep them ready. Use powder sugar for quick results but granular sugar will also give the same result.

If you are using whole almonds check out the method in the story given above.

Chop almonds as slices or use slivered almonds (tiny strips) for garnishing.

Soak 2 pinches of saffron strands in 2tbsp of warm milk.

Heat 3tbsp of ghee in a cooking pan and roast some almond slices for two minutes until crisp. Store some of the almond slices for later garnishing.

Add a cup of Almond flour and fry in the remaining ghee at low heat.

Do frying until the almond flour gets the flavor of ghee for 4 to 5 minutes.

Pour 1.25 cups of milk and mix well. I prefer using warm milk to avoid lumping. Moreover, I use all 2% reduced-fat milk, but you can use 3/4cup of whole fat milk and 1/2 water mix, which is perfect. Cooking almond flour completely with milk makes it dense and less smooth but it is a personal choice. Vegans can choose almond butter for ghee and almond milk for cow milk.

Keep stirring constantly to avoid lumping. Mix well and let the flour absorb the milk and get cooked. In around ten minutes, the almond flour and milk paste thicken.

Add the saffron milk and 1/2 tsp of cardamom powder, mix well.

Keep whisking for some time (approx. 20 minutes) until badam halwa comes to a thick paste stage. Be careful at this point as the badam paste tend to stick to the bottom.

Next, add 3/4 cup of powdered sugar(granulated sugar) and mix well. Sugar will melt and halwa becomes thin again.

Stir constantly for around until halwa gather up and leave the pan. By this time Almond flour halwa gets a smooth and glazed texture. Add a tsp of ghee for extra smoothness and switch off.

Transfer the badam halwa to the serving bowl. The best choice is to serve the halwa warm.