• Measure the almond flour, ground sugar and 1/4 tsp ground cardamom into a microwave-safe glass/ceramic bowl /plate. Also add (optional) 2 tsp ghee, if you want to make extra "Rich" tasting Barfi: However, please note that the nutrition infomation provided for this recip does not include this extra quntity of Ghee

  Note: I do not recommend using a plastic bowl/plate.

  The mixture becomes very hot when cooked, which can cause some plastics to start melting and releasing undesirable materials into the food. This can also happen with some plastics labeled as "microwave-safe". So it is best to avoid using a plastic plate/bowl here.
  
• Place the milk in a microwave-safe bowl/mug. Microwave on Hi for 30 seconds.

  Add the hot milk, a little at a time, to the almond-sugar mixture, mixing with a strong wooden spoon to make a stiff, shaggy dough.
  
• Cover and microwave the dough on hi for 1 min. Remove, stir thoroughly (with a strong spoon) and heat again for 1 minute on Hi.

  Repeat - 3-4 min total heating time - mixing well after each heating cycle, to ensure that the sugar has fully dissolved. If it is not dissolved properly, it gives a grainy taste/texture to the Barfi.
  
• Meanwhile, place a 5 1/2 in x 8 inch piece of parchment on a medium-large cutting board. Lightly grease the parchment with 1/2 tsp Ghee (clarified butter).

  If you cannot use Ghee, use almond oil (NOT bitter almond oil) or Coconut oil instead.
  
• Transfer the hot dough on to the prepared parchment paper. With a greased spatula (grease with a bit of Ghee), immediately gather up the slightly crumbly dough into a rough ball.
  
• Lightly roll the ball on the greased paper to shape it into a smooth ball - but do watch out, it will be quite hot!

  Pat the ball gently to flatten it into a thick disc.
  
• Lightly grease a rolling pin with Ghee and roll gently, but firmly, while the dough is still fairly hot, to a 1/4 inch thick rectangle. It starts to firm up and dry out as it cools, so you must work quickly.

  Tip for easier rolling:

  Use a second piece of parchment on the top of the dough to make it easier to start rolling.

  At first, the rolled sheet will most likely look a bit uneven and craggy at the edges, (see picture) It may even look a bit dry and cracked in spots.
  
• No worries..... it is easy to fix!

  With a finger dipped in warm water, add just a drop of water (no more!) on the dry surface and pat gently to close the cracks. Repeat with other cracks.

  Likewise, with a wet finger, pinch, shape and pat the uneven and craggy edges of the dough into a smooth-edged rectangle - all the way to the edges of the parchment paper. (about 5 1/2 inches x 8 inches),

  (This is a bit like what you might do with a flaky pie crust that has a tendency to crack at the edges)
  
• Sprinkle the 1/4 in portion of cardamom all over the surface and roll lightly to make it stick to the slightly moist surface.
  
• Cool thoroughly, about 2-3 hours to allow it to become firm and a bit dry.

  Cut into square
  
• Serve with a cup of tea/coffee, or as dessert after a meal.

  Enjoy!
  

How to make Almond Flour from Raw Almonds

• Heat 2 cups of water in a saucepan.

  When the water starts boiling, add the almonds, cover and turn the heat off. Remove saucepan from the hot stove. Set aside for a couple of min.
  
• Keep covered for 2-3 min.
  
• Remove the lid. The water looks bit cloudy
  
• Transfer a few almonds.to a large platter.

  Gently rub an almond between your thumb and forefinger, The brown peel slips right off.
  
• Repeat, until all the almonds have been blanched.
  
• Place the peeled almonds in a colander to drain the residual water. Spread the almonds on a clean towel.

  Roll up the towel and squeeze a bit to allow surface moisture to be absorbed by the towel. Spread out on another clean, dry towel and set aside to air-dry for about 12-15 hours.

  Note:

  If you wish, you can lightly toast the almonds to speed up the drying process. However, the roasting can lead to some nutrient loss. So I prefer to air-dry, even if it takes longer.
  
• Grind the dried blanched almonds in small batches of 2-3 tbsp per batch.

  The texture is much finer than if you tried to save time by grinding in a big batch all at once. That can become coarse and pasty at the same time as the oils get released from the almonds.
  
• Combine the ground almonds. You're now ready to begin making Almond Barfi.