In a heavy-bottomed saucepan, combine the sugar and water. Bring to a boil over medium heat and cook until it reaches a thick, two-thread syrup. Remove from heat and let cool completely.

Once the syrup is cool, return the pan to low heat. Stir in the beaten eggs and the shortening or butter.

Cook over the lowest flame, stirring continuously with a wooden spoon to prevent sticking and ensure even color, until the mixture turns a deep golden brown and begins to leave the sides of the pan (about 15–20 minutes).

Transfer the hot halwa onto a lightly greased board or baking sheet. Immediately roll it with a rolling pin to an even 1″ thickness.

While still warm, sprinkle the chopped almonds over the surface and gently press them in. Allow the halwa to cool slightly until it firms up just enough to cut.

Using a sharp knife, cut into diamond or square pieces. Let cool completely before serving.