Soak the almonds in water for six to seven hours or overnight.
Remove the skin in the morning and grind the almonds and melon seeds finely in a blender.
Heat the ghee in a heavy bottomed pan.
Add the almond paste and keep stirring on a low flame until light brown colour is achieved and you get the aroma.
Add the milk and sugar and cook on a low flame stirring continuously, for a few minutes until the sugar dissolves.
In a small bowl mix 7 -8 saffron strands and 1 teaspoon milk and crush them to get saffron flavoured milk.
Add this to halwa, stir thoroughly, add chopped almonds and cardamom powder and mix .
Do the plating and garnish with cashews, almonds, raisins, walnuts and saffron strands
Serve hot
My tip -quantity of sugar and milk can be adjusted according to taste and required consistency.
