Saffron Almond Pudding (Kesar Badam Halwa)

Directions

1. Boil 2 cups water and pour over almonds in a bowl. Let soak until skins are ready to remove. Grind skinned almonds into find paste and set aside. Dilute saffron in a little water (not more than two tablespoons) and set aside.

2. Boil sugar with remaining 1 cup water in a saucepan until it reaches a syrupy consistency. Add almond paste and saffron/water mixture to boiling syrup and mix well. Add saffron/water mixture to syrup and mix well. Instantly mix in half of the ghee. Let boil into the mixture turns paste-like, and pour the remaining ghee into the mixture gradually.

3. Once a batter-like mixture has formed, remove it from heat. Sprinkle with saffron and enjoy!