Grease a plate with little ghee. Chop 5 almonds in to tiny pieces for garnishing the badam burfi and and keep them aside till use.

Bring around 2 cups of water to rolling boil in a small vessel. Switch off and put the raw almonds in to boiling water for about 5 minutes.

Immediately drain the almonds in a strainer or colander. Rinse them with a cup of cold water. The almonds shrink a bit, then use your fingers to squeeze and loosen the skin. After blanching almonds like this spread them on a kitchen towel for 5 minutes.

The blanched almonds should not be completely dry, only water on them should be wiped off but they should be moist inside.

Now add these almonds in to a mixer jar and grind them finely. As almonds have moisture in them, they will grind to grainy powder form, which will give nice texture to the burfi.

Now heat a wok adding sugar, cardamom powder and 6 tsp of water. Let the sugar dissolve completely in water in low flame. Make sure sugar is dissolved and bring it to rapid boil.

Include almond powder in to sugar syrup and switch off flame. Set aside and mix well to break the lumps. Re-heat this mixture, keep stirring till it comes together and forms the dough. This dough should be moist and sticky, but not dry. Switch off the flame now.

Transfer this badam dough on to greased plate or rolling board. When it is still warm (hand bearable) knead the dough well and shape it to ball. At this stage you can use little ghee to make the dough smooth with minimum cracks.

Use rolling pin to roll badam dough to desired thickness. Insert some chopped almonds on the rolled dough as garnishing. Use knife or pizza cutter to mark badam burfi pieces. Separate the pieces.

Amazingly tasty, smooth and melt in mouth textured badam burfi is ready. Make this Diwali sweet and enjoy with your family.

After blanching almonds, make sure they are not dry completely. It may take 5 minutes to get them dried outside but moist inside.

Add only recommended water to the sugar while preparing sugar syrup. If you add more water, the mixture will not come together as mass and the burfi turns to halwa.

You can roll badam burfi dough on a butter(parchment) paper too.

Rolling badam burfi in rectangle instead of circular form will minimize the shapeless pieces.

Pistachios can also be used for garnishing the burfis.

As soaking is not involved and no milk is used in the recipe, badam burfi lasts longer if stored in air tight container.