In a heavy bottomed pan, add the badam mixture, sugar, cardamom powder and stir in a low flame.
After 5-7 minutes, it will start foaming. Keep stirring in a low flame.
Then small bubbles will form, continue stirring in low flame for 3-5 more minutes and then add the saffron milk.
The colour will change to a golden yellow slowly. Keep stirring until all bubbles fully subside.
Now, start adding ghee in teaspoons. Make sure you add only one tsp a time and add the next one only after the previous one is absorbed. You will use upto ¾ cup of ghee in thus process, however depending on your preference you can reduce or increase this by ¼ cup.
Keep stirring until it thickens. Test for consistency ( this is my own idea, non scientific) - take a ghee greased spoon, dip into halwa and drop the halwa back, it has to fall off in one shot and not as a stream. At this stage, turn off and remove to a cooler vessel.
Once it reaches a thick paste like consistency, turn the flame off and remove off fire. Now use a spatula and bring the whole mixture together.
I prefer to mix it off heat until it cools down slightly. If you use less ghee, it will be sticky. If you use too much, it will be very glossy.
Let it cool in room temperature.
Then, make into pockets or serve as is. Badam halwa is best had at room temperature or slightly warmed in the microwave (10-20 seconds for 1 portion)