Take measured badam and soak in boiling water for 30-40 minutes. Peel the almonds. In the meantime soak a fat pinch of saffron in 1/8 cup milk.
Grind the almonds with another 1/8 cup milk to a paste, it should be some what coarse.
Now heat a pan and add 1/2 teaspoon ghee and spread it well in the pan.
Add the ground almond paste and measured sugar to the pan.
Mix well and cook in lowest flame for few minutes till the sugar starts to melt.
Add about 1/4 cup of milk and mix well. Continue to cook in low flame.
Now add the saffron soaked milk and mix well. If you feel the mixture is very tight you can add 3-4 tablespoons more milk. Mix well and continue to cook. The mixture will start bubbling now. Cook for few more minutes.
By now bubbling would have stopped and mixture will thicken, now start adding ghee. Add 1 tablespoon at a time, once the halwa absorbs the ghee add the next tablespoon. At one point the ghee will float atop and leave the halwa. The whole mixture will start to leave the sides of the pan. This is the correct stage to remove from flame.
Now you can add 1 more tablespoon ghee if you wish and mix well. Serve badam halwa piping hot or you can let to thicken a bit and serve as single serving wrapped in a butter paper too.