Pat dry and place in a mixer jar.
Pulse it a few times and then add the sugar.
Again pulse a few more times till a coarse powder of the almonds forms.
Now, add the milk and pulse till a coarse paste is formed.
(It is better to use the pulse option rather than grinding, else the jar might heat up and the almonds will start leaving oil).
Place a non-stick pan on low flame.
Add 2 heaped tablespoons of the ghee and let it warm just a little.
Add the almonds paste and start stir frying continuously for about 10 to 12 minutes.
After about 5 minutes, add the saffron soaked milk and the elaichi powder as well.
Add the remaining 1 tablespoon ghee midway as the mixture starts to dry up.
Finally, the halwa will leave the base of the pan.
Shut off the flame and remove it from the hot pan into a bowl.
Garnish with a few slivered almonds and/or saffron threads.
Serve hot as it will thicken upon cooling.
If the halwa becomes too thick, add 1 to 2 tablespoons of warm milk and whisk briskly before serving.
Any extra can be stored in the fridge and warmed up again by adding little milk