• Take milk in a small saucepan and add saffron strands; stir well and heat on medium-low heat.
• Once the saffron milk is hot (do not boil), remove it from the heat and set aside.
• Heat ghee in a heavy-bottomed pan over medium heat. Once the ghee starts melting, add almond flour and mix well.
• Reduce the heat on low and roast the almond flour, stirring continuously. Once the flour is mixed with ghee, it will absorb all the ghee at first.
• Continue stirring the mixture; after about 10-12 minutes, the mixture will loosen up and become lighter. Also, the almond flour will become aromatic and lightly golden.
• Add saffron-infused milk and stir continuously to prevent lump formation. Continue cooking until all the milk is absorbed and the ghee starts to separate, stirring continuously. It may take about 7-8 minutes.
• Then add sugar and cardamom and mix well. Because of the sugar, the mixture will loosen up again.
• Continue cooking until Halwa starts to thicken and rich to a pudding-like consistency. It will also leave the sides of the pan, and the ghee will separate.
• Do not overcook, as Halwa will further thicken upon cooling. Once you get the right consistency, turn off the heat and transfer the Badam Halwa into a serving bowl. Top it with chopped nuts and serve.

Serving Suggestions

• Serve Badam Halwa when it is warm or at room temperature.
• You can serve Badam Halwa as an after-meal dessert.
• Serve this Badam Halwa during lunch to make a complete feast Thali.
• You can drizzle some ghee on the top of the Halwa if you like.
• With the nuts, you can garnish the Halwa with edible rose petals.

Storing Suggestions

• This Halwa will stay at room temperature for a day. If you have leftover Halwa, store it in an airtight container and place it in the fridge. The Badam Halwa will stay fresh in the refrigerator for up to a week. Warm the refrigerated Halwa in the microwave for a few seconds before serving.
• You can also freeze the Halwa for up to a month. Let it cool completely, place it in the freezer-safe container and freeze. Let it defrost overnight in the fridge, and then reheat in the microwave before serving.