Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.
Add ½ cup ghee in a pan
Once the ghee melts, add the sifted flour.
Mix well without lumps.
Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
If you want to make it a gluten-free burfi, avoid adding the sooji.
Let this roast in very low flame for 12-15 mins.
Keep stirring continuously without getting it burnt.
Keep it aside.
Keep stirring on and off as the pan will be very hot, so that the besan may get burnt.
Add ½ cup +2 tbsp sugar to a saucepan.
Add ½ cup water to it.
Let the sugar melt and forms one string consistency.
Switch off the flame.
Add sugar syrup to roasted besan
Add cardamom powder. This is optional, you can add milk masala too.
Cook for 2 mins.
Le this come to a thick idli batter consistency.
Grease a plate with ghee.
Transfer the besan mixture to the greased plate.
Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
Press using a greased bowl so that the nuts will go bit inside.
Let this cool for 30 minutes.
Cut them into squares.
Besan burfi ready.