- 1 cup almonds (soaked)
- ¼ tsp saffron strands
- 3 tbsps milk
- ¾ cup sugar
- ½ cup water
- 1 tsp ghee
- ½ tsp of cardamom powder
Soak almonds in hot water for an hour. Peel off almond skin and pat dry with a clean towel. Grind almond to a fine powder.
Soak saffron stands in milk for 5 minutes.
In a saucepan with low flam, put sugar and water. Stir until sugar dissolves and form a syrup consistency. Mix in powdered almonds and pour the saffron infused milk. Stir for a minute then add ghee and cardamom powder.
When the almond mixture no longer sticks to the pan, turn off the flame. Transfer it immediately to a greased plate or tray.
Use ghee to grease the back of a steel bowl to spread and press the mixture. Top with almond flakes. Before the burfi cools down completely, cut it down to small squares forming a pastry bar. Let it set for at least an hour.
Remove from tray and serve.