Start by soaking the saffron strands in a tablespoon of warm milk and set them aside.
In a heavy-bottomed pan, heat the ghee over medium-low heat.
Add the finely ground almonds and roast them for about 5-7 minutes until they turn slightly golden and release a nutty aroma.
Add the sugar and continue to stir. The mixture will start to thicken.
Gradually add the remaining milk and keep stirring. Make sure there are no lumps.
Add the saffron milk and cardamom powder. Continue to cook and stir until the mixture thickens and leaves the sides of the pan. This will take around 10-12 minutes.
Remove the mixture from the heat and transfer it to a greased plate or tray. Flatten it evenly with a spatula.
Garnish with chopped pistachios and press them gently into the mixture.
Allow the Badam Barfi to cool for about 2 hours to set.
Once set, cut it into square or diamond-shaped pieces.
Your delicious Badam Barfi is ready to be enjoyed!
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