Soak the almonds in hot water for 1 hour. Drain and grind into a smooth paste adding milk as needed.
Combine sugar and 1 cup of water in a heavy bottomed pot, bring to a rolling boil; lower the heat and slowly mix in the badam paste. Whisk thoroughly and make sure there are no lumps.
On low heat keep stirring the mixture occasionally to make sure it doesn’t stick to the bottom.
Add 2 tsp ghee and stir about every 5 minutes. The mixture slowly starts getting thick from being watery to heavy creamy/ idly batter to very thick and slides away from the sides of the pot, about 40-50 minutes.
Remove it onto a greased plate, pat it smooth with the back of a smooth and score into bars; allow to cool completely before trying to break.
Will keep fresh in a tight lid container for about 2 weeks (if they are not eaten before that). Enjoy..