Measure and Soak almonds in water for 4 hours. Then peel the skin and keep it ready.

In a big mixie jar, take peeled almonds, sugar, saffron and cardamom. Finally add milk to it. Grind everything to a coarse paste. Set aside. In a thick bottomed pan, add 2 tablespoon of ghee and melt it.

Add the ground coarse almonds paste. Keep stirring it continuously.

Now the halwa starts liquidized. Keep stirring it and add the remaining  2 tablespoon of ghee little by little.

When the halwa forms a whole mass and doesn't stick to the pan, its done. Switch off the flame once done. You can also check the halwa consistency as below: take a tiny portion of halwa,cool it down a bit, form a ball. the ball should should be soft neither sticky nor wet, That is the correct consistency for badam halwa.