I use some semolina in this recipe because it makes the halwa easier to slice.

200 grams whole almonds with skin

400 grams sweetened condensed milk

3 tablespoons ghee

3 tablespoons of fine semolina

5 strands of saffron, powdered in a mortar and pestle

1 tablespoon shelled salted and roasted pistachios toasted and broken into little bits


Toast the whole almonds and 2 tablespoons of ghee in a large non stick skillet on medium heat for 5-7 minutes, stirring to prevent burning until golden and fragrant. Remove from pan and cool.

Add remaining ghee and semolina and toast stirring constantly about 4-5 minutes.

Grind cooled almonds to a smooth paste.

Add to the semolina and toast another 2-3 minutes.

Add the sweetened condensed milk and stir for 20-25 minutes until the Halwa pulls away from the sides of the pan and begins to resemble a sticky dough.

Sprinkle with saffron and stir well.

Remove from heat and allow to cool about 25 minutes in the pan.

Lightly grease a 12 by 12 inch tray with melted ghee. Spread the badam halwa over the tray with a spatula and smoothen to create an evenly thick layer.

Sprinkle with pounded pistachios.

Cover with plastic wrap and refrigerate 3-4 hours.

Remove and slice into desired shapes and sizes. Cover with plastic again and refrigerate 3 hours.

Remove and gently ease each piece onto a serving tray. Let sit 25 minutes. Serve.

Alternatively you could wrap each piece into wax paper and twist both ends to form an individual piece of candy.