• Soak saffron in warm milk. Warm the milk in the microwave for 1 min or on the stovetop. Mix it well and set it aside for the flavor and color to develop.

Instant Pot Method

• Clean/sanitize the instant pot and all the parts thoroughly before making halwa.
• Start the Instant Pot on saute mode (normal) and once it is hot add 2 tablespoons of ghee to it.
• Once the ghee is melted, add the almond flour and saute for 2-3 mins or till the raw smell of the almond flour disappears. Do not brown it. Keep stirring continuously to avoid the flour from burning.
• Press cancel and add milk with saffron (be careful since there will be steam coming once you add milk) and sugar.
• Mix until it is well combined. Deglaze the pot to make sure nothing is sticking at the bottom to avoid the BURN error.
• Close the Instant Pot with a vent in a sealing position. Cook on manual (or pressure cook) high pressure for 1 minute. Once the cooking is complete (pot beeps), do a manual steam release (quick release) after 5 mins. Open the lid once the pin drops.
• Add chopped peeled almonds, cardamom powder, and the remaining 2 tablespoons of ghee. Mix until well combined.
• The halwa will still have some liquid left which is required to be cooked. Start Instant pot back on saute (normal).
• Cook until the halwa thickens and leaves the sides. It may take 5-10 mins, keep stirring continuously to prevent the halwa from sticking to the pot.
• Once the halwa has reached a thick pudding consistency, turn off the instant pot and add the freshly crushed cardamom seeds and mix to combine.
• Don’t dry out the halwa completely since it will thicken as it cools. Take out the stainless steel pot and keep it aside. If you let it sit in the Instant pot, it will continue to cook and halwa will become hard and chewy with residual heat.
• Badam halwa is ready!! Garnish with sliced almonds and more saffron strands and serve warm or at room temperature.

StoveTop Method

• In a heavy-bottomed pan, heat 2 tablespoons of ghee and allow it to melt.
• Next, add the almond flour and saute for 4-5 mins or till the raw smell of the almond flour disappears. Do not brown it. Keep stirring continuously to avoid the flour from burning.
• Now add the milk (mixed with saffron) slowly and mix continuously until there are no lumps.
• Stir in sugar, chopped peeled almonds, and cardamom powder and keep stirring. As soon as the sugar melts, the halwa will turn into a runny consistency.
• Add the remaining 2 tablespoons of ghee and continue cooking until the halwa thickens and leaves the sides of the pan. Stir continuously.
• Once the halwa reaches a thick pudding-like consistency, add the crushed cardamom seeds. Mix well.
• The halwa thickens as it cooks so once you have the right consistency, turn off the heat and transfer the halwa to a serving bowl. If you leave it on the gas, it will get hard and chewy because of the residual heat.
• Badam halwa is ready to be served! Garnish with sliced almonds and more saffron strands and serve warm or at room temperature.