1 h 20 m
– Soak the almonds in hot water overnight and then peel them the next morning. To ensure easy peeling of the nuts, I usually soak the almonds in a hot case. – Grind the peeled almond to a paste adding the milk. Make sure that the paste is very smooth to ensure smooth halwa.
– In a heavy bottom deep pan, add the sugar and add enough water to cover the sugar. Now cook it on low to medium heat until the sugar dissolves. Now increase the heat and let it boil very well. To check for the consistency, remove a little bit of syrup in a ladle. Cool it a bit.
– At this stage add the ground almond to the syrup and mix well. Now let this cook over medium heat. – Keep stirring and cooking the halwa until it starts to bubble vigorously. Now add the ghee and the saffron threads and continue to cook.
– Once the halwa starts to change color slightly (it will become lighter in color) and becomes frothy on the sides, turn off the flame. Let it cool down a bit and then transfer to a serving dish. – Serve at room temperature.