Badam Halwa Recipe (with Jaggery)

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Take almonds in a bowl and cover it with hot water and soak it for 30 mins. Now take the soaked almonds in a blender along with milk and grind to a smooth puree. You can add milk little at a time when grinding to get a smooth puree.
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Take jaggery and water in a sauce pan and bring it to a full boil. Set this aside.
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Heat 1 tablespoon ghee in a kadai. Nonstick kadai is preferable. Add in the ground almond puree. Saute this for 4 to 5 minutes until the raw smell leaves.
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Now use a strainer and strain the jaggery syrup over the sauted almond mixture. Now mix this really well.
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Keep mixing and cooking this almond mixture until it starts to thickens and slightly glossy. It will take around 10 to 15 minutes. You have to keep on cooking this until the mixture thickens.
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Now start adding in ghee a tablespoon at a time. Keep adding little by little until the mixture thickens. It will take around 15 to 20 mins. Once you will see the mixture leaves the sides of the pan and ghee oozing on the sides.
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At this point add in cardamom powder and saffron. mix well. The mixture will be thick. It will get even more thick as it cools. Once it is cool enough to handle, serve.