---------- Recipe via Meal-Master (tm) v8.00
       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
            Pinch of ground cardamom
       2 T  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