Soak the almonds in warm water for at least 4-6 hours or overnight.

Drain the soaked almonds and transfer them to a blender. Add a little milk and blend until you achieve a smooth paste, adding more milk if necessary for consistency.

In a heavy-bottomed pan, heat the ghee over medium heat until melted.

Add the almond paste to the heated ghee. Stir continuously for about 5-7 minutes until the mixture thickens and the ghee starts to separate from the paste.

Stir in the sugar and milk, mixing well to combine.

Sprinkle in the cardamom powder and the soaked saffron along with the milk.

Continue cooking the mixture for another 10-15 minutes, stirring frequently until it thickens further and starts to pull away from the sides.

Once the halwa is ready, transfer it to a serving dish and garnish with chopped pistachios.