Soak the almonds in hot water for about 2 hours.
Drain the water and peel the skin of almonds.
Transfer the peeled almonds to a mixer jar, add some milk and grind to a smooth paste.
Take a square or circular plate and grease it with ghee or butter.
In a pan, add sugar and water. Bring to a boil over medium heat till it reaches single string consistency.
Now add the ground badam paste.
Stir so that the paste incorporates well into the sugar syrup.
Keep stirring till the whole mixture thickens up and rolls like a ball without sticking to the sides of the pan.
You will notice a frothy, bubbly layer when you stir. This is the stage you need to turn off the heat.
Pour the almond mixture to the greased plate and flatten it.
Using a knife to cut it into desired shapes when it is still warm.
Store the burfis in an air-tight container for 3 to 4 days or refrigerate for longer shelf life.