Badam Halwa

Ingredients
Badam: 1/2 cup
Sugar: 1/2 cup
Ghee: 1/2 cup
Saffron: a pinch
Milk: 1/2 cup

Procedure:
Step1:
Soak the badam for 4 hours or overnight and peel the skin

Step2:
Grind it to a find paste with milk or water

Step3:
Heat 2 tablespoon of ghee in a kadai and add the badam paste

Step4:
Add the sugar as well and keep stirring in medium flame

Step5:
Add saffron and keep stirring.Add the remaining ghee 2 tsp at a time at regular intervals

Step6:
Approximately after 15-20 minutes, the mixture will form a mass and will not stick to the pan.
You can also see tiny white bubbles something like froth. Switch off the flame at this stage

Step7:
Allow it to cool to room temperature and serve

Notes:

• If you don't have time to soak the badam, microwave on high for 2 minutes and then the badam will be easy to peel
• Do not cook the halwa after it reaches the consistency at step 6. Otherwise it will turn to burfi consistency
• The halwa will become thick and non sticky after it comes to room temperature. If the halwa is still sticky, add little more ghee and cook for some more time
• Stir the halwa continously while cooking. Otherwise it will easily get  burnt.