Title: Barfi badam (almond cream sweetmeat)
 Categories: Desserts, Indian
      Yield: 16 Pieces
 
      4 c  Milk
    3/4 c  Sugar
    125 g  Blanched almonds, pulverised
           In blender, or 1 cup ground
           Almonds
           Pinch of ground cardamom
      2 tb Blanched pistachio nuts
           Edible silver leaf-optional
 
  In a heavy-based saucepan or large frying pan boil the milk over
  fairly high heat, stirring all the time, until it is reduced and very
  thick. Add sugar and stir for 10 minutes on low heat. Add the ground
  almonds and continue to cook and stir until the mixture comes away
  from sides and base of pan in one mass. Remove from heat, sprinkle
  cardamom over and mix well. Turn on to a greased plate. Smooth top
  with back of butter spoon. Cool slightly, mark in diamond shapes with
  knife and decorate with halved pistachio nuts and sliver leaf.
  
  Before it is quite firm cut with sharp knife along the markings then
  leave to get quite cold before separating into pieces.
  
  I. Chaudhary Gold Coast-Oz