Soak the almonds overnight in warm water.

Peel them in the morning.

Grind it along with cardamom seeds to a runny paste.

Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.

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.