Almond Halwa Using Almond Flour

Place butter in a wide and deep non-stick pan over medium heat and let it melt and bubble.

Turn off the heat and add almond flour, sugar, milk, saffron, and cardamom to the pan, mixing with a rubber spatula until combined.

Reheat the mixture on medium heat. Once the milk begins to boil, reduce the heat to medium-low and stir the halwa constantly to prevent burning.

Use the plastic spatula to scrape the bottom and sides of the pan continuously.

Continue stirring until the halwa thickens and pulls away from the pan's sides, adjusting the heat as needed to avoid burning.

If serving as a warm dessert or spread, remove the halwa once it thickens to a paste similar to almond butter.

For caramel, cook the halwa further. Test by dropping a small piece into ice water; it should form a ball. For softer halwa, the ball should barely hold, and for chewier caramel, cook until it forms a firmer ball.

Turn off the heat and transfer the halwa to a heat-proof glass container.

Serve the halwa warm in a bowl, or if made into chewy caramel, spoon about 1 teaspoon onto parchment paper to wrap for individual servings.