Badam burfi. Almond burfi. Badam barfi. Almond Barfi. No matter how you spell it, it tastes just as rich, just as delicious, and just as nirvanic. It's devastatingly moist, full of nutty flavors, and has an incredible texture that really does melt in your mouth.
In a large bowl, combine the almond flour, milk powder, and cardamom powder. Make sure there are no lumps in the mixture. You can also sift these together.
Bring the sugar, saffron, and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one-string consistency.
One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
At this point, turn the heat off and add the dry ingredients. Mix well till a dough is formed.
Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
Transfer your dough to a greased plate or thali. I used a 9" pie dish.
Pat the dough evenly onto the pie dish. You can also use a piece of parchment paper ontop of the dough to even it out properly.Alternatively, you can roll the dough out to desired thickness, between 2 sheets of parchment paper.
Cover with silver leaf or vark if using.
Let this set for 30 minutes or so. Cut into squares and enjoy!