Preparation of Almonds:

Soak the almonds for 6-8 hours or overnight.
After soaking, peel off the skin from the almonds. For a quicker method, hot water can be used to wash the almonds for about an hour to peel off the skin easily.
Blend the peeled almonds with 100 ml of milk to create a paste.

Cooking:

Melt about half (100 gms) of the ghee in a heavy-bottomed pan.

Introduce the almond paste to the pan and maintain a medium flame, ensuring consistent stirring to avoid sticking or burning.

Once the mixture starts to thicken, incorporate the sugar and, if desired, a pinch of salt.
After adding sugar, the mixture will turn more liquid but regain thickness as it continues to cook.
Introduce the saffron strands soaked in milk for the colour and aroma. Add cardamom powder.
Keep stirring as the mixture thickens. As it gets denser, gradually add the remaining ghee, and mix thoroughly.

The halwa is deemed ready when it presents a glossy texture, no longer sticks to the pan, and separates from its sides.
Transfer the finished Badam Halwa to your preferred serving dish.
For added aesthetics and taste, garnish with extra saffron strands or a few sliced almonds if available.
The halwa can be enjoyed either warm or at room temperature.