Place parchment paper on a large baking tray or cutting board and apply ghee lightly with your fingers. Prepare another piece of parchment paper of the same size. Set aside.
On medium heat, combine sugar, water, and cardamom powder in a heavy bottom pan. Allow the sugar to dissolve and the mixture to come to a boil while stirring.
When the mixture begins to boil, stir in the almond flour and rose water. Reduce the heat to low and stir everything together with a spatula to ensure there are no lumps.
Continue to stir the mixture with a spatula over low heat. After about 5 minutes, the mixture begins to leave the sides of the pan. Mix in a teaspoon of ghee.
Cook for 5 minutes more on low heat, stirring constantly. Now you must determine whether the mixture is ready to make barfi. Make a non-sticky ball with a small amount of the mixture in your hands. If not, cook the mixture for another 2-3 minutes.
Turn off the heat and transfer the dough to the prepared parchment paper with ghee. Allow it to cool for a few minutes before greasing your hands with ghee and kneading the dough for 1-2 minutes. Then, using your palms, flatten it.
Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about ½ to ¾ centimeter.
Remove the top parchment paper and sprinkle saffron strands on top of the flattened dough. Replace the parchment paper and lightly roll the dough to incorporate the saffron.
This is optional - garnish with chandi ka vark (edible silver leaves) on top if desired. Cut the barfi into pieces with a sharp knife or a pizza cutter. You can cut diamonds or squares.
Allow the badam katli to cool completely for about an hour. Then simply pick a piece, bite into it and enjoy. This Badam Katli can be stored in the refrigerator for up to a week.