• Heat Ghee in a pan. Add Rava, mix well, and roast on low to medium heat.
• Roast the Rava until lightly brown; it will take 8-10 minutes. Do not roast on high heat; otherwise, Rava will be burnt.
• While you are roasting Rava, on the other side, take milk and saffron into a pan and bring to a boil.
• Once Rava is roasted, add ground almonds and mix well. Continue roasting for two minutes.
• Add boiled milk to Rava and almond mixture, and mix well. Continue stirring. Milk will be absorbed within two minutes.
• Add sugar and cardamom powder and mix well. Continue stirring until the mixture gets thicker.
• The mixture will become thick and will stop sticking to the pan. Also, it will move like a whole big lump when you stir. That means the Burfi mixture is ready. Turn off the heat and let the mixture cool slightly in the pan.
• Grease the tray (you can use a baking pan, Thali, or any container you prefer) and line it with plastic wrap or parchment paper. Leave out enough plastic hanging over the pan's edges, so it will be easy to lift the set Burfi.
• Place the Burfi mixture into the prepared pan and spread it evenly. Sprinkle chopped almonds on the top.
• Place the tray into the fridge for 2-4 hours to set. Once Burfi is set, cut into the desired shape and size.
• Burfi will not stay at room temperature; it will become softer and not hold the shape. So keep the Burfi in the refrigerator. It will remain in the fridge for up to a week.

Storing Suggestions

• We will need to keep this burfi to be set in the fridge. After slicing it into pieces, place the Burfi into an airtight container and keep it in the refrigerator. Burfi will not stay at room temperature for longer. Because at room temperature, it will get softer and lose its shape.
• So take it out from the refrigerator when serving and put the remaining Burfi (if any) back into the fridge. We can store the Barfi in the refrigerator for up to seven days.
• Badam Rava Burfi freezes well. So for a small celebration or festival, make it ahead of time, and pack it in the freezer container. Place the container into the freezer for up to 2 months. Then thaw the Burfi overnight in the refrigerator before serving.