Soak the almonds. Soak the almonds in hot water for 1 hour, or overnight in regular water, until the skins slip off easily.

Peel and grind. Peel the almonds and grind them with 1/2 cup milk to a slightly coarse paste. A little texture gives the halwa its bite.

Bloom the saffron. Soak a pinch of saffron in 2 tablespoons of warm milk and set aside.

Cook the paste. Heat 2 tablespoons of ghee in a heavy kadai on low to medium flame. Add the almond paste and stir continuously for about 8 minutes, until it thickens and the raw smell goes.

Add the sugar. Add the sugar and keep stirring. The mixture turns runny first as the sugar melts, then thickens again. Pour in the saffron milk.

Add ghee little by little. Add the remaining 6 tablespoons of ghee, one tablespoon at a time, stirring well after each addition. Cook for about 10 minutes, until the halwa turns glossy, leaves the sides of the pan and the ghee begins to separate.

Finish. Stir in the cardamom powder and take the kadai off the heat. Add another pinch of saffron and garnish with silver foil. Serve it warm!