Ingredients:
Almonds (soaked over night & peeled) 1 cup
Sugar 1 to 1 1/2 cups (Adjust to suit your taste)
Ghee - 1/4 cup(You may add more if you want it richer)
Milk - 1 cup
Yellow color - a pinch(optional)
Saffron to decorate
Method:
1. Grind the almonds with milk (after removing the skin) into a smooth paste. Mix the yellow color.
2. Take two tablespoons ghee and cook the paste with the remaining milk in a tawa and add the sugar.
3. Keep stirring until the sugar blends. Add the saffron at the end when everything starts to blend. Remember this starts to burn if you are not continuously stirring.
4. When the paste becomes thick and leaves the side of the vessel without sticking to the bottom, halwa is ready. It ideally looks like sheera (a rava/sooji sweet). The halwa will not stick to the pan. It usually takes around 30 minutes.
