Boil 1 cup water, when it starts to boil rigorously measure and add badams. Let it cook for 3 mins. Switch off and rinse it in cold water.
Now remove the skin, it will easily peel off the badams.
Measure your ingredients and keep it ready .Ensure your mixer is completely dry. Transfer badams to a mixer.
Grind it to a semi fine powder. Don't overdo as the badams will leave out oil and the whole mixture will turn sticky. Badam powder should be coarse. Set aside.
Take sugar in a thick bottomed kadai, now add water. Stir in till sugar dissolves.
Then it starts to bubble up. Once the sugar completely dissolves and it starts to bubble up, add the badam mixture. Keep stirring in low flame.
Add cardamom powder, keep stirring. Scrap the sides and keep cooking.
It will become dry and starts rolling into a flexible dough.
The dough should be slightly dry, but should be soft and flexible so switch off accordingly. You can even try rolling a tiny ball, if it forms then that's the correct consistency. It took me around 12 mins for forming the dough.
Switch off and let it cool down for 5 mins.
When its still warm, knead it well. If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it. I didn't use as it was easy for me to gather and knead. Place the dough on a plate.
Now lay a butter paper over it, slightly apply ghee. Now start rolling with a chapathi roller to 1/4 inch thick. And cut into diamonds.
First draw vertical lines then criss cross it to form diamond shapes. Now you have the liberty to enjoy the edge uneven pieces :) Now separate the pieces.
I collected the extras, kneaded rolled again and cut into pieces, this way you can eliminate the uneven edge pieces.
Cool down and store in airtight container. Enjoy Badam Katli / Badam Barfi!