Badam Burfi

Ingredients:

• 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

Directions:

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.