To a grinder jar add 1 Cup Roasted Chickpeas, ½ Cup Rock Sugar, ½ Cup Desiccated Coconut & 6 Pcs of Green Cardamom.
Fine grind the ingredient to make a powder.
Pout the powder in a mixing bowl.
Add ¼ Cup roughly chopped almonds to the powder and mix well.
After mixing well start kneading the dough using one spoon of milk at a time.
For barfi we need a tight dough thus we will use one spoon of milk at a time. We will not use the whole milk as it might result in a soft dough. Soft dough will not give your barfi the desired stiffness and shape.
After kneading the dough, we will roll and refrigerate the dough for 30 minutes.
Roll the dough between the pals of your hand to make it long and round.
Smoothen the dough while rolling to avoid cracks in the barfi. To round shape of the dough roll depends upon your required size of the barfi.
After rolling the dough with your hand, take a tray and on the tray place a sheet of cling wrap of the size of the tray.
Keep the roll on the cling wrap and roll with both hands & wrap the dough in the cling wrap.
After wrapping the roll in the cling wrap, pack both the ends. This is done to avoid moisture setting into the dough while refrigerating.
Refrigerate the roll for 30 minutes.
After 30 minutes of refrigeration, unwrap the roll from cling wrap.
Now using a sharp knife, cut slices from the dough of the desired thickness.
After cutting the slices garnish each barfi slice with almond flakes. After placing a few almond flakes on every slice, press the almond flakes gently using your finger to set the flakes a little into the barfi.