Soak almonds in hot water for 2 to 3 hours or overnight. It will make easier to peel it off.

Once soaked, peel almond skin by pulling it using thumb and index finger.

Grind it coarse with half the quantity of warm ghee/clarified butter.

Meanwhile in a separate pan, boil the milk and let it simmer on low flame.

Cook and reduce it till it becomes half the quantity (of rabdi consistency). Switch off the flame and keep it aside to cool.

Take a heavy bottom pan. Once hot  add pureed almond paste and stir it well.

Keep stirring it on regular intervals to prevent sticking to bottom. It will take around 10 to 15 minutes.

Keep adding remaining ghee in small batches at regular intervals.

Once roasted well, almonds will change the colour to brown. Now add sugar. Keep stirring constantly.

Sugar will start melting and leave water. This will make halwa of  runny consistency.

Keep cooking and stirring till halwa starts to leave the sides of the pan and ghee starts oozing out.

Add rest of the ghee, cook for few more minutes. Switch off the gas.

You can store this in airtight container in fridge up to 7 days.

While serving take out the amount of roasted Almond Halwa you want. Add thickened milk (as required)  and cook it till it acquires halwa consistency.

Garnish with slivered almonds.

Serve hot enjoy.