Soak badam in hot water and peel the skin.

Grind with milk and sugar coarsely.

Put this mixture on fire and keep stirring and cook till half cooked. Add 1/2 cup ghee and keep stirring.

Keep adding a few tsps of Ghee while stirring all the time. When the mixture thickens and the sides start getting dry and flacky add all the ghee and stir continuously. The ghee gets absorbed and the halwa leaves the sides of the pan. Switch off the flame and add the last 2 tsps of ghee. This makes the halwa soft when it sets. Once it cools the halwa will thicken. Use best ghee and good quality sugar.