This Kesari Badam Halwa recipe brings together almonds, ghee, saffron and cardamom in a warm festive sweet. You can serve it after a Navratri meal or make it for a family celebration.

Soak and peel the almonds, then grind them into a slightly coarse paste. Roast the paste in ghee over medium-low heat, stirring regularly. Add warm milk and saffron-infused milk, followed by sugar. Continue cooking until the halwa thickens, looks glossy and begins to leave the sides of the pan.

Finish with cardamom and a few slivered nuts. Serve warm in small bowls, and check the ingredients against your household’s fasting customs.

Find the full quantities and method in this easy Navratri badam halwa recipe.