Soak almonds in water overnight. In the morning, remove the peel and grind them along with just enough milk to make a smooth paste.
Melt ghee in a nonstick pan, add the ground almond paste and cook on medium-low flame until the mixture turns pinkish and gets fragrant, about 12~15 minutes. There is a change in the consistency of almond paste -- it starts off being smooth and silky, but the mixture becomes slightly crumbly and dry.
Add the milk, sugar and ground cardamom. Stir well and cook till the ghee starts to ooze out from the sides, this take another 10~12 minutes. Serve hot, cold or at room temperature.
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