Badam halwa

Soak the almonds in hot water for an hour, then slip off the skins.

Grind the blanched almonds with a little water to a very smooth paste - any grit will be felt in the finished halwa.

Warm the milk and steep the saffron in it.

Cook the almond paste with the sugar in a heavy pan on a low flame, stirring continuously.

Add the ghee a tablespoon at a time, letting each one absorb before the next.

Keep stirring until the mixture thickens, leaves the sides of the pan and no longer sticks when a spoonful is pressed - usually 15-20 minutes.

Stir in the crushed cardamom and the saffron milk, spread in a ghee-greased tray, and cut into squares when cool.