Badam/Almond Halva

Ingredients:
1 cup whole almonds
1.5 cups of sugar approx
2 tbsp of milk
3 tbsp of ghee (or more if you want a richer halva)
2 cups + 1/2 cup of water
a few drops of orange food coloring (optional)
cardamom powder (optional)

Method:
Boil 2 cups of water and soak the almonds for 1 hour. Alternatively, you can heat the almonds and water till the water comes to a boil and then let it cool.
Peel the skin off the almonds. They should just slip right out the skins when you press on them with your thumb and forefinger.
Finely grind the almonds added very little milk (about 2 tbsp). You can add a little bit more, if the blender blades absolutely refuse to move.
Measure this almond paste. For 1 cup of paste, add 1.5 cups of sugar (you can reduce the amount of sugar if you'd like a less sweeter dish)
Melt the sugar with the 1/2 cup of water in a saucepan.
Let this sugar syrup come to a rolling boil.
Add the ground almond paste and stir well to avoid any lumps.
Keep stirring this mixture so that it does not stick to the bottom of the pan.
Add a few tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.
Keep stirring and cooking till the mixture gets slightly thick.
Add the food coloring (if using)
The mixture will become slightly translucent and shiny. You are looking for a jam like consistency here. The consistency is somewhat like thick idli/pancake batter.
Add the cardamom powder if you wish. My family prefers the taste of the halva without it, so I leave it out.
Switch of the heat and let the halva cool. The halva will solidify a lot after cooling. If you live in a really warm place, the mixture may not solidify enough. In that case, simply pop it in the fridge for a few minutes to set.
Roll into small balls (the heat from your hands as you roll it, will give a glossy look to the halva) or serve in a cup.