Take a plate and grease it with ghee. To blanch badam quickly, boil 3 cups of water. When the water roll boils, add the badam. Let it boil for a minute. Switch off the flame and cover it with a lid. Let it sit for 5 minutes.

Drain the badam and add to the cold water. Skin will come off easily. Keep all the blanched badam in the plate. Grind Sugar to fine powder and set aside. In the same jar, grind badam to a coarse paste without adding milk. Wipe the sides of jar and add 1/2 cup of milk. Grind to a paste.Wipe the sides of mixer.

Check if the badam paste is smooth without any grits. If not, add 1/4 cup more milk and grind it well. Remember adding more milk while grinding takes ling time to make burfi. So add milk little by little while grinding.

Heat 1 tbsp ghee in a good non-stick kadai. Add the ground badam paste and powdered sugar. Mix well in medium flame. Stay nearby and keep mixing. Flame should be low to medium. Initially, the mixture will become thin as the sugar melts. Add the cardamom powder & keep stirring. The mixture will start to thicken. Mixture will bubble vigorously. It may splash. So please be careful. Keep the flame low if it splashes. Keep stirring because the bottom layer may burn quickly.

Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix.It will take nearly 10-20 minutes to start thickening. Small bubbles will appear in the corners. When you keep on mixing, mixture turns thicker and it will start to leave the sides of pan. Wipe the sides & again mix it. At one stage, the mixture will become really thick and resembles a soft dough.

At that time, switch off the flame and mix for few seconds. Grease your fingers with ghee and take a pinch from the dough.Try to make a small ball. If you are able to make a soft, round ball, your burfi is done. Give a quick stir and make it even more slightly thick. The heat of kadai is sufficient to make your mixture thick.

Do not stir for more time. Mixture will become crumbly and you will not be able to shape it properly. If you remove it before the correct stage, it will taste like halwa. So try to make a small ball and then remove it at the right time.

Transfer the burfi mixture to the greased plate. If you wish, you can knead it using your hands after it turns slightly warm. But I directly made the shape by levelling it with rolling pin. For this, Cover the dough with a butter paper and level the mixture using a rolling pin.Roll it according to the thickness you need.

Remove the butter paper and cut the burfi into pieces using a ghee greased knife, when the mixture is warm. But do not try to remove the pieces when the mixture is warm. It may break. Take it after the burfi cools down completely. Store in a box. Stays good for 2 days at room temperature. Enjoy !