Add sugar, water and ghee to a non-stick pan and heat it on medium heat. Stir every few minutes and cook until it starts bubbling and the sugar dissolves completely.
Reduce the heat to low and stir in the almond flour. Using a wire whisk, stir the mix well to form a lump-free paste.
Stir in cardamom powder. Switch to a silicone spatula and continue stirring until the dough stops sticking to the pan and comes together as a semi-soft dough. This may take 8-9 minutes. (Time varies for larger quantities.)
To check if the dough is ready, take a small portion and roll it into a fudge ball. If it holds shape and does not stick to your fingers, the dough is ready. If not, cook for another 1-2 minutes and repeat the test.
Turn off the heat and transfer the dough to a parchment sheet. Let it cool for 2-3 minutes.
Now fold the parchment paper over the dough and knead it using a gentle back and forth motion, for about a minute. Note: If the dough looks dry, sprinkle 1-2 teaspoons of warm water or milk, and continue kneading. If it's too wet, add 1 teaspoon of dry milk powder and knead.
Place the dough ball in the center of the parchment paper. Cover it with another parchment sheet and gently roll the dough to an even ¼-inch thickness.
Using a sharp knife, slice the flattened dough vertically into 1½-inch strips. Now slice diagonally to get a diamond-shaped burfi. If you like square shaped-burfi instead, simply slice the dough vertically and then horizontally.
Carefully lift each piece and transfer the badam burfi to a serving platter. Enjoy!
Notes
Sugar Syrup: It is not necessary to cook the sugar until glossy and stringy. Simply simmer until the sugar has dissolved, then add the almond flour.
Dough: The dough must be dry and able to form a ball in your hand. If not, continue cooking until able to do so.
Cooling: Do not let the badam burfi cool completely or you will not be able to roll and cut it into shapes.
Nuts: Feel free to sprinkle a handful of chopped pistachios on top before slicing.
Fragrance: Add ¼ teaspoon rose water at the end of cooking for a pop of floral fragrance.
Color: Add a touch of green or orange food coloring, if desired.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.