Instructions
- Soak the almonds overnight in warm water.
- Peel them in the morning.
- Grind it along with cardamom seeds to a runny paste.
- Add the essence, keep stirring.
- As it begins to thicken, start adding ghee, 30 ml at a time.
- When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool.
- :- Have it either warm or cool.
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