Almond Burfi

Combine almond flour, dry milk and cardamom in a medium bowl. Set aside.

Combine sugar and water in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until the sugar is melted. Add saffron; bring to a boil over medium heat, stirring occasionally. (You'll see white bubbles appear.) Continue cooking, stirring occasionally, until the mixture reduces into a syrup, about 10 minutes. (You can tell it's ready when it coats the spoon and the excess drips off slowly.)

Reduce heat to low. Slowly fold in the flour mixture, using the wooden spoon. The dough will be crumbly at first but will come together as you continue to work it. (If needed, you can add 1 to 2 tablespoons water to make it more pliable, but be careful not to add more than that as it will make the end product too soft.) The dough will pull away from the sides of the pot and form a ball. Continue working the dough with the wooden spoon. It will be somewhat tough (not as soft as cookie dough, for example). Test the dough by pulling off a small piece with wet fingers and rolling it into a ball. If you can do that without the dough sticking to your fingers, it's ready. Remove the pot from the heat.

Here's the fun part: shaping your burfi! Spread the dough on a greased baking sheet and score it into a grid to make 24 1-inch squares. (Alternatively, using 1 teaspoon for each, shape the dough into about 30 balls. Or shape the dough into round discs, or use silicone molds to make your desired shapes.) Sprinkle pistachios on top (or roll the balls in pistachios), if desired.

Let the burfi cool at room temperature for at least 2 hours before serving or storing. (The burfi can be stored airtight at room temperature for up to 1 week--but good luck keeping them around that long.) Once cooled, the burfi should have some bite. (If it is soft and chewy, don't fret. You can just tell your guests that you've made peda, a different Indian dessert that's also served during festivals. Talk about no-fail!)