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1
Soak almonds in warm water for about 2 hours. Remove the skins and pulse in a food processor until almonds grind to powder but not into a paste.
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2
Peel the skin from butternut squash and cut into half lengthwise. Remove the pulp and finely grate using a mandoline or other grater. You should have 3 cups tightly packed shredded squash.
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3
Meanwhile prepare milk-sugar syrup: place milk and sugar in a large heavy pot or Dutch oven. Cook the mixture until is gets thick and is reduced to about one fourth of the original quantity (30-45 minutes).
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4
Take the cardamom pods, remove the skins and grind the seeds into a fine powder with your mortar and pestle.
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5
In a large, wide bottomed pot, heat ghee on medium heat.
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6
Add the grated butternut squash to the melted ghee. With a big slotted spoon, gently mix and cook the squash for about 20 minutes, stirring frequently, until the raw smell of squash disappears and color changes from yellow to orange-yellow.
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7
Add the ground almonds and condensed milk-sugar syrup, cardamom powder and rose water. Gently mix and stir constantly until the mixture comes together in a solid mass (10-15 minutes).
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8
Remove the halwa from heat and spread the mixture into a baking dish, allowing it to cool. Place dish, covered, into freezer for another hour to allow additional firming. Remove pan from freezer and cut halwa into small squares.
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9
Serve chilled, or store up to one week, refrigerated.
