Soak the almonds in warm water for 2 hours. Peel the skins off and grind them to a fine paste using a blender or food processor.

Soak the saffron strands in warm milk and set aside.

Crush the cardamom pods and extract the seeds. Powder the seeds finely.

Heat ghee in a heavy-bottomed pan over medium heat.

Add the almond paste and sauté until it turns light golden brown and releases a nutty aroma.

Add sugar and continue to cook, stirring continuously, until the mixture thickens.

Pour in milk gradually while stirring to prevent lumps from forming.

Stir in the saffron-infused milk and cardamom powder. Cook until the halwa reaches a thick, pudding-like consistency.

Garnish with sliced almonds and a few strands of saffron.

Serve hot or warm, as desired.