Roast the Flour: In a non-stick pan over low heat, gently roast the almond flour for about 5-7 minutes. Stir continuously until it becomes fragrant and turns a light golden color. Be careful not to burn it! This step enhances the nutty flavor.

Make the Dough: Remove the pan from the heat. In a small bowl, combine the almond milk, ghee, cardamom, and stevia. Mix well.

Combine & Knead: Add the wet mixture to the roasted almond flour. Mix with a spoon until a crumbly dough forms. If it feels too dry, you can add a tiny bit more almond milk, a teaspoon at a time.

Shape the Barfi: Transfer the warm dough onto a piece of parchment paper. Knead it gently with your hands to form a smooth ball. Place another piece of parchment paper on top and use a rolling pin to flatten it to about 1/2 inch thick.

Garnish & Set: Sprinkle the sliced nuts on top and gently press them into the barfi. Let the barfi cool completely at room temperature, which will take about 30 minutes to an hour.

Cut and Serve: Once firm, use a sharp knife to cut the barfi into squares or diamonds.