Peel and grind soaked almond with just sufficient (approximately 0.5 cup of) milk to smooth paste.
Heat 2 tbsp of ghee in a nonstick or heavy bottom thick pan, then add almond paste and fry at medium flame until change in color to slight pink. (It will take approximately 15 minutes, you should stir continuously to avoid burn or stick to bottom)
Now add 0.5 cup of sugar and 1 cup of milk, fry again until desire consistency of halwa at medium flame. (It will take approximate 5-6 minutes.)
Garnish with some sieved almonds and serve warm.
Recipe Notes
This is a low ghee recipe, you may add up to 0.5 cup of ghee.
To enhance the flavor, you may also add a pinch of crushed saffron along with milk.
If you want to use it as a cough and cold remedy, add one or two pinch of crushed black pepper.
You may also add cardamom powder for flavor.
You may refrigerate it in to an airtight container and consume up to a week.
Fry time may vary according to pan and flame, so keep your eyes on halwa only and stir continuously to avoid any burn.
Vegans may substitute ghee with shortening and dairy milk with any non dairy milk.
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