Badam Halwa

Instructions

1. Prepare the almonds
   Soak the blanched almonds in warm water for at least 4 hours or overnight. Drain the water and grind the almonds into a smooth paste using a food processor or blender, adding a few tablespoons of milk if needed to achieve a smooth consistency.
2. Heat the ghee
   In a heavy-bottomed pan or kadai, heat the ghee over medium heat. Add the almond paste to the pan and start stirring continuously to prevent sticking or burning.
3. Cook the mixture
   Continue to cook the almond paste in ghee, stirring constantly for about 15-20 minutes until it begins to leave the sides of the pan and the raw smell disappears. The mixture will start to turn slightly golden in color.
4. Add sugar and liquid
   Add the sugar, milk, water, and saffron strands (if using) to the almond mixture. Mix well and continue to stir. The mixture will initially become thin but will thicken as it cooks.
5. Simmer until thick
   Continue cooking the mixture on low to medium heat, stirring constantly until it thickens to a halwa consistency (about 10-15 minutes). The mixture should leave the sides of the pan and form a soft mass.
6. Add final flavoring
   Add the cardamom powder and mix well. Cook for another 2-3 minutes to allow the flavors to blend together. The halwa is ready when it has a thick, pudding-like consistency and ghee starts to separate around the edges.
7. Garnish and serve
   Transfer the badam halwa to a serving dish. Garnish with chopped pistachios, sliced almonds, and silver foil (if using). Serve warm or at room temperature.