Once milk is hot (no need to boil it), add crushed saffron strands to it. Remove pan from heat and set it aside for 10 minutes until the flavor and color develops.Heat 1 tablespoon milk in a small pan on medium heat. You can also microwave the milk for 30 seconds.
In a heavy bottom pot, heat ghee on medium flame.
Reduce to low heat. Add almond flour and sauté till the raw smell of the almond flour disappears and the almond flour starts to turn golden in color. Stir continuously to avoid burning. Total it will take about 10 minutes.
Now add milk and mix continuously so that there are no lumps. Cook for another 5-6 minutes till the almond flour soaks all the milk.
Add sugar, saffron milk, cardamom powder and stir well. Halwa loosens and then saute to thicken it again.
Cook till the halwa thickens and ghee leaves sides of the pan in about 6-7 minutes.
Almond Flour Halwa thickens as it cools. Once you have the right consistency take it out in a serving bowl. Do not leave in the pan as it can overcook and get chewy.