Grease a 7 inch pan and line it with a parchment paper. You can also use a steel plate. Slice handful of almonds or pistachios and keep aside.

Heat ghee in a large heavy bottom pan. Add semolina and let it fry for about 50 to 60 seconds.

Then add besan and mix well with the ghee. Begin to roast stirring continuously on a medium heat for 3 to 4 mins. At this stage the mixture will be thick.

Next after 3 to 4 mins, reduce the flame/heat to lowest (as low as possible) & continue to stir. As it gets fried, the mixture will turn thinner and the ghee begins to release from the besan.

Continue to fry stirring constantly until besan turns deep golden color and begins to smell aromatic. After frying for 20 mins, the color of the besan changes to deep golden, meaning it is done roasting. It will also turn fluffy, light, airy and very aromatic.

Note: Depending on the kind of besan and ghee used, your mixture may turn runny but it is not essential. If your besan is not runny at this stage, don't panic as some times it will never turn runny. It may remain in a solid or semi solid state.

Remove it from the stove and place it on the counter. Continue to stir for another 3 mins as we don't want the mixture to burn. Cool little besan and taste test it, it should not taste raw and should be nutty. Set this aside to cool down slightly.

Add sugar and pour water to a pot. Stir well and dissolve it. Begin to cook on a medium heat.

Let it bubble and boil until the syrup reaches a 1 string consistency.

Lower the flame completely and check the consistency. Take ¼ teaspoon sugar syrup from the center of the pot and cool it.

Take a few drops of this in between your thumb and forefinger. When you separate the fingers, you should see a single long thread. Turn off the stove immediately.

Check this 2 to 3 times to ensure it is right. Check the step-by-step photos above. Cool the sugar syrup a bit to slightly hot temperature.

Ensure besan has cooled down to slightly hot or warm temperature but the ghee is not solidified. The syrup is slightly hot & not boiling hot. If you put your finger in the syrup, you should feel it is hot and not warm. Check the picture in the step by step photo instructions so you don't go wrong at this stage. The syrup has to be all liquid and still hot.

Add cardamom powder to the besan and then pour half of the sugar syrup.

Quickly mix both of them and then pour the rest of the syrup. Mix well. You have to be quick at this stage as the mixture will begin to thicken fast.

Immediately pour to the greased tray. Level it with the spatula and sprinkle chopped nuts. Press down with the spatula so the nuts stick to the besan burfi.

It will begin to set immediately as it cools down depending on the temperature in your home. Mine took about 10 mins to cool down and set. Cut the burfi when it is slightly warm.

Transfer the besan burfi to a air tight jar. Store at room temperature and use up within 2 weeks.