Soak the almonds in drinking water for 5-6 hours. If you have less time in hand and want to prepare it quickly, then you can soak them in hot water for 2-3 hours. The almonds will rise in 2-3 hours when soaked in warm water.
Peel the soaked almonds and grind it in a mixer with an appropriate quantity of milk to make a paste. (do not grind it too much)
Non-stick pan is more suitable to make Almonds (Badam) Halwa. Take a non-stick pan and heat 1 table spoon ghee in it. Put the almond paste into it, along with sugar. Stir the mixture continuously and roast the mixture.
Take 1 cup milk and mix kesar into it. Now pour this kesar-milk mixture into the pan and mix it well with the Halwa. Add 1 table spoon ghee also and if you want to add colour to the Halwa, add it right now. Stir the mixture and cook till it gets thick in consistency. You will see the halwa sticking in the pan from the corners and leaving fragrance. Pour the remaining ghee to the Halwa and mix well. Badam Halwa is ready. Put some cardamom to it and take out in a serving dish. Serve hot or cold, it will taste good in all respect.
You can store the Halwa for 5-6 days in the refrigerator.