Soak posto and almonds separately in hot water for five hours or overnight.

Drain water from posto and grind to a semi-thick paste. If required, add 1 tablespoon milk.

Make a paste of almonds as well.

Heat ghee in a non-stick pan and add paste of posto to it. Saute on low flame for 5 to 7 minutes.

Add almond paste and saute for five more minutes.

Now add sugar to the mixture and saute until sugar dissolves completely.

Add condensed milk and normal milk.

Cook until halwa turns to semi-solid consistency and stops sticking to the pan.

Remove from flame and garnish Posto Badam Halwa with whole almonds. Serve hot.