Add the condensed milk to a medium bowl and measure out the almond flour that you will need. If using cardamom, sprinkle that into the almond flour now.

Mix the almond flour into the condensed milk in batches, stirring well between each. When all of the almond flour has been incorporated, the consistency should be smooth and you should be able to form a non-sticky ball.

Lightly grease a piece of parchment paper with ghee or butter. Transfer the burfi mixture to the parchment paper and top with another sheet of parchment (or fold the sheet in half with the burfi between).

Use a rolling pin to flatten the burfi to ¼ inch thickness. Top with silver leaf or sprinkles if desired.

Cut into a rectangle and then into diagonal strips. Cut each strip into diamond shapes.

Serve immediately or store in the refrigerator for an extended shelf life!