Saffron and almond barfi with pistachios and rose

The traditional Indian recipe for almond barfi calls for blanched or soaked almonds, peeled, then ground to a paste that’s cooked in condensed milk or sugar syrup. I’ve swapped the condensed milk and sugar syrup for ghee and jaggery, of course, and in addition to saffron I’ve included pistachios and rose extract to flavour – both expensive but that’s what makes this sweet an absolute delicacy! Remember nuts should be eaten in small amounts, so just one piece is enough.

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