Soak the almonds in hot water for 2 hours and peels the skin off the almonds. to make it faster, boil the almonds with them or use store bought peeled almond.

Grind the almond in a blender or mixie along with the milk to make a paste. add very little milk just to help the mixie moving.

Heat the sugar with 1/4 cup of water and bring it to a boil to make a simple syrup. add the milk almond paste and keep stirring constantly to prevent it from getting burnt at the bottom.

Add saffron strands and food colour while mixing it. keep adding ghee little by little (1 tsp at a time) and keep stirring.

When the mixture cooks there can be lot of hot splattering. when the splattering reduces it is an indication that the mixture is almost cooked.

Continue mixing until the halwa no longer sticks to the pen and ghee starts seperating out. (the perfect halwa consistency!!!)

Garnish with fresh nuts and serve as such or top it with ice cream.