Recipe to make badam burfi with blanched almond flour:

• Measure and keep the ingredients ready.
• Take a flat pan(preferably nonstick) and add 1/2 cup sugar with 1/3 cup of water. For 1 cup almond flour, I use 1/2 cup sugar which is perfect for me. If you prefer sweeter katlis use 3/4 cup for each cup of almond flour.
• Start heating the sugar water mix. Mix well until the sugar dissolves completely.
• By this time the sugar mix will start boiling. Add a half tsp of cardamom powder and mix well.
• No need to get any string consistency from the sugar syrup. The boiling stage is enough to add the flour.
• Add a cup of almond flour and mix quickly. To do it comfortably, you can reduce the heat of the pan. If you are using an iron or stainless steel pan be careful as the flour becomes thick very fast.
• Keep mixing and stirring in a circular motion. Soon in a min or two the almond flour absorbs the sugar and becomes a thick paste.
• Cook the paste by stirring continuously to avoid burning.
• Collect the particles stuck in the bottom and sides of the pan by scrubbing with the ladle.
• Son in around 8 minutes the mass gathers up and moving along with the ladle.
• Cooked flour may stick to the pan. Reduce the heat completely now and add a tbsp of ghee.
• Keep butter paper ready for easy rolling. Switch off the stove and transfer the almond flour dough to the butter paper. If you wish you can knead this dough for a bit to shape once it is warm enough to touch.
• For me, it was not necessary to knead. The mass already gathered up nicely. Keep another butter/baking sheet on top of it and roll gently until your desired thickness.
• Remove the paper, garnish the katli dough with chopped nuts or almond slices, press them gently.
• Make slices, squares or diamonds as you like.
• Let it cool down completely to become firm burfis.
• Store them in a tight jar or gobble up right away. Badam burfi is a great choice to pack in gift boxes.