Badam Katli / Barfi And Happy Diwali!

• 1 1/2 cups almonds preferably no bitter almonds
• 1 1/4 cups sugar you may increase it to 1 1/2 cup if you want it extra sweet
• 20 saffron strands of, optional
• silver edible, foil, warq, optional

1. Remove the almonds from the water. Add some boiling water to cover the almonds. Cover the bowl with a lid and keep for 10 minutes.
2. Drain the water and peel the almonds. The hot water makes the peeling much easier.
3. Using a little water, make a fine paste in a mixer. Use as little water as possible - the more water you use, the longer the cooking time
4. Empty the paste in a heavy bottomed non-stick pan, add the sugar and mix.
5. Place the pan on a high flame, and cook, stirring continously, until the mixture leaves the sides of the pan.
6. Add the strands of saffron at this stage and cook further until the mixture forms a lump.
7. Transfer it to a tray and let it cool.
8. Using a rolling pin, roll out the almond dough to the desired thickness (I used a thickness of approximately 0.6 centimeters, although anything up to 1.5 cm should be ok) and cut with the help of a cookie cutter.
9. Carefully put the edible silver foil, if available, on the barfi and gently press the foil onto the barfi with a piece or ball of cotton wool.

bitter, sugar, saffron strands

Taken from www.yummly.com/recipe/Badam-Katli-_-Barfi-and-Happy-Diwali_-1647293 (may not work)