Grind the Almonds to a paste. Make sure you don’t grind them for more than 30 seconds at a time. Grinding in pulse is best for Almonds. Since they release oil very quickly, and you want them nicely grinded.
Add Ghee to a pan.
Add the Almond paste and cook and saute it for 15-20 minutes, till the almond paste changes color and becomes lighter brown in color.
Make a puree of Khoya and milk.
Add the milk and Khoya puree to the Almond paste. Cook for 10 minutes. Stir continuously.
Add the sugar. If you have the regular thick grained sugar, grinding it a little is always a better option.
Add the Cardamom powder and Saffron.
Add the Milk Powder. Mix well.
Keep cooking, stirring continuously till the halwa is thick and reaches the desired consistency.
Decorate with chopped Pistachios and sliver leaf and serve.