Ingredients:

  • 2 cups (192g) super-fine almond flour
  • 1 cup (300g) sweetened condensed milk
  • 2 tbsp (30g) ghee
  • 1/4 tsp (1g) ground cardamom
  • 1 pinch (0.1g) saffron threads, crushed
  • 1 tbsp (10g) slivered almonds
  • 1 tsp (2g) crushed pistachios

Instructions:

  1. Heat the ghee in a non-stick pan over low-medium heat. Stir in the almond flour and roast for 3–5 minutes, stirring constantly until the flour smells nutty and turns a pale golden hue.
  2. Pour in the sweetened condensed milk and add the crushed saffron and cardamom powder. Stir continuously on medium-low heat until the mixture thickens and pulls away from the sides of the pan.
  3. Once the mixture forms a soft, non-sticky dough, transfer it onto a parchment-lined 8x8 inch tray. Smooth the top with a spatula and press the slivered almonds and pistachios firmly into the surface.
  4. Allow the burfi to cool at room temperature for 30 minutes, then refrigerate for another 30 minutes to firm up. Slice into 13 equal diamond or square pieces using a sharp knife.