Badam Halwa (Saffron Almond Pudding)

Place the whole almonds in a bowl and cover with 2 cups (480 ml) of hot water. Let them soak for 20 minutes, then drain and slip off the skins; they should slide away easily between your fingers.

Put the peeled almonds in a blender with 1/4 cup (60 ml) of the milk. Blend, scraping down the sides, until you have a thick, slightly grainy paste. Do not over-blend, or the mixture will turn oily. Set aside.

Warm the remaining 3/4 cup (180 ml) milk in a small saucepan over low heat. Add the saffron threads, remove from the heat, and let steep for 5 minutes until the milk is golden and fragrant.

In a heavy-bottomed pan, melt 2 tbsp of the ghee over medium-low heat. Add the almond paste and cook, stirring constantly, for 6 to 8 minutes, until it smells nutty and no longer tastes raw.

Pour in the saffron milk and stir well. Add the sugar and continue cooking over medium-low heat, stirring often, for 10 to 12 minutes as the mixture thickens and turns glossy.

Add the remaining ghee, one tablespoon at a time, stirring until each addition is absorbed. Stir in the ground cardamom and rose water, if using. The halwa is ready when it pulls away from the sides of the pan and holds its shape on the spatula.

Turn off the heat and let the halwa rest for 5 minutes. Spoon into small bowls or a serving dish, scatter with slivered almonds, and serve warm or at room temperature.