Badam Halwa is a rich and classic Indian dessert prepared with almonds, sugar and ghee. It can be prepared for any occasions or festivals like Diwali, holi, Navratri etc.
Soak almonds overnight and peel the skin. Alternatively you can boil them in hot water for a few minutes and peel the skin.
Grind almonds with 1/4 cup of milk to a smooth paste.
Melt ghee in a kadai and keep the ghee aside. In the same kadai (as it is coated with ghee, it will prevent the halwa from sticking to the bottom of the pan) bring 1/4 cup of water to boil, switch off the flame, add sugar and let the sugar dissolve completely.
Now add the badam paste, remaining milk, kesari color, saffron and cook on medium flame stirring continuously.
Once it starts thickening and the sides start getting a little dry and flaky, add all the ghee except 2 tsp and cook stirring continuously on low flame.
The ghee will be completely absorbed and the halwa will start leaving the sides of the pan.
Now switch off the flame, add the remaining 2 tsp of ghee and stir for about 3-4 minutes.(this makes the halwa softer when it sets)
Soft and silky badam halwa is ready to be served.