Badam/ almond - 1 cup
Water - 1/4 cup
Sugar - 1 cup
Milk - 1/2 cup
Ghee - 2 tbsp
Silver leaf/Vark - 2 sheets
Soak badam for 1 or 2 hrs. Peel off the skin. If its soaked enough, then you can press and sqeeze the badam out from the skin using ur fingers.
Dry them with a cloth or tissue paper and powder badam in a mixer
In a heavy bottomed kadai or non stick pan, place sugar with water. Keep the flame in medium and dissolve the sugar. When sugar gets melted and thick add milk and bring to a boil.
Add alomond/Badam Powder to the sugar-milk syrup and keep stirring well.
Cook till it becomes a thick mass. In between add ghee and stirr again on low flame.Keep on stirring in medium or low flame. At one stage, the bottom of the pan also starts holding whitish frothy mixture, make sure to scrap it properly otherwise colour will change. Now the stage almost is reached, so when the whole mixture gets thicker and starts rolling in the pan.Transfer this to a plate and cool slightly, but still warm.
Knead it well and shape to a ball. If your mixture looks dry, sprinkle 1 tsp milk and knead.The ball must be smooth with minimum cracks. After the temperature comes down, if the mixture looks very sticky, it means there is more moisture left than needed. keep on flame and dry the mixture again.
Take two square tracing papers and place badam mixture in between them and roll with a rolling pin in round shape or square shape.
Take Silver leaf / Vark and place on top of the sweet. Be careful not to touch the vark. Its a very thin sheet and tends to break soon . so just invert with the paper and then take the paper away. If needed take more silver leaf and stick on rolled badam mixture by pressing lightly on it. Cut into diamond shapes.AAAAnd there....... U will get really proffesional badam burfiessss........Try and enjoy...