2 cups almonds
1 to 2 tbsp milk ( to be used while grinding almonds) .
Equal amount of sugar to almond paste after grinding.
A pinch of green cardamom powder
1 tbsp ghee while stirring the paste with sugar
1/2 tbsp for greasing the tin in which you will spread the mixture for barfi
Soak the almonds/ badam in hot water for 20 minutes minimum.
Peel the almonds .Grind to a smooth paste both to smooth and thick paste.Use the milk very sparingly to grind.
Grease a tin and keep it ready.
Take the ground paste and for equal measurement of the paste take equal quantity of sugar. and stir both together in a hard non stick pan preferably.Keep stirring the mixture together and ad a tbsp or less of the ghee while stirring.
Within few minutes you will observe the whole mass coming together into a mass , non sticky mixture. Add the cardamom powder and quickly transfer the mixture to the greased tin and smoothen the top quickly.
Garnish with almond slivers, and strands of saffron.
Make the marks to cut into pieces later.
To smoothen the top, use a plastic sheet and then use a rolling pin lightly to get a smooth top while it is still warm.
This burfi will be fairly soft unlike Mysore paak where the sugar is melted to a string consistency.
If you feel that it appears to be sticky though thickened, you can add a tbsp of all purpose flour to the mixture just before removing from the stove. This helps in making a non sticky firm barfis.The step to be avoided if making for vrat/fast for Navaratri