Ingredients:
Soaked and skinned Almonds – 1 Cup
Sugar – 1 1/2 Cups
Water – 1/2 Cup
Ghee – 6 to 7 tbsp
Saffron – 1 Pinch
Cardamom powder – a pinch
Yellow food colour – a pinch
Method
Make a fine paste of the almonds by grinding them in a grinder.
Boil sugar with 1/2 cup of water in a pan, till it turns into syrup.
Add almond paste to the boiling syrup and mix it well. Keep stirring continuously else the it will get burnt. even if it is slightly burnt, it strongly shows in badam halwa and the whole dish goes waste. Dilute saffron in a little milk and add to the mixture. Add the cardamom powder and the food colour. Mix well. Start adding ghee little by little at a time. As the above mixture turns paste-like, pour the remaining ghee gradually.
Once the ghee separates remove from fire. You can make them into balls or it can been had in spoonfuls. I wrapped them in pieces of butter paper just as we get it here in south india.
Almond Halva is one of my favorites.