heat a skillet on a low fire and dry dish the almonds and pistachios daintily for around 2 to 3 minutes. verify they don't get cooked.
in the mean time, oil a plate or plate with ¼ tsp ghee.
once the almonds and pistachios chill off, take them in a processor jug. likewise include seeds from 3 green cardamom cases.
toil to a fine composition. on the off chance that there are minor pieces or bits of cashews its fine. try not to crush a lot as then oil would discharge from the nuts.
in the same dish, specifically grind the khoya/mawa. likewise include sugar.
keep the container on a low fire. continue blending the blend consistently.
both the khoya and sugar would start to liquefy. the consistency of blend would turn out to be somewhat thin. here we don't have to cook the khoya all the more as the powdered almonds and pistachios help in tying the barfi. so as soon you see the blend percolating and somewhat thickening, expel the container from flame. don't over cook as then the barfi will get to be chewy.
expel the container from flame.
include the powdered almonds, pistachios and cardamom blend.
blend rapidly and extremely well.
pour the barfi blend on the lubed plate and spread it to a layer of ½ inch thickness from all sides.
level the top with the spatula.
sprinkle some finely slashed or powdered almonds and pistachios everywhere throughout the barfi. with your fingers gently squeeze them on the barfi.
once cooled at room temperature, cut the barfi.
serve badam pista barfi straight away or store in a sealed shut box. these stay well for 3 to 4 days in a frosty atmosphere. generally keep in the refrigerator