You can skip this section if using almond flour. Bring 2 cups water to a boil in a pot. Add badam and leave them for 2 to 3 minutes. Then drain the water and soak them in fresh water for 30 to 40 mins. Peel off the skin.

Add badam to a mixer jar. Blend badam, cardamoms, sugar, saffron with milk or water to a slightly coarse paste. Usually badam halwa is slightly of fine rava texture.

Heat a nonstick pan or heavy bottom pan with 3 tbsp of the ghee.

Add the ground badam paste & cook stirring consistently till the halwa thickens.

Next add the rest of the ghee & keep stirring nonstop. The mixture will begin to leave the sides of the pan.

Switch off when it is of pouring consistency yet thick. It will thicken further upon cooling. Lastly add a spoon of ghee.

Press SAUTE button on the Instant pot and pour ghee to the steel insert.

Then add the almond flour & saute for 2 mins. Press CANCEL button & add sugar, water/ milk & saffron.

Whisk it well to break any lumps & to dissolve the sugar.

Secure the Instant pot with the lid & position the steam release vent to sealing.

Press PRESSURE COOK button & set the timer to 0 mins (ZERO).

The IP beeps when it is done. Gently do a quick release by moving the steam release vent to venting from sealing.

Add the cardamom powder & Press SAUTE button. Saute until the badam halwa thickens slightly. Do not leave it unattended. If needed switch to low saute by pressing the saute button again.

Next add the rest of the ghee & saute. The halwa will begin to release the sides of the pot.

Press CANCEL button when it reaches a thick yet of pouring consistency. (refer video)