Grease a tray and set aside. Please read the notes before you try. You can also use a parchment paper or greased foil.

Grease a spatula or the base of the cup to level the barfi.

To a small pan, add half cup ghee. Melt it and turn off. Set this aside.

To a heavy bottom pan, add ½ cup besan. On a low to medium flame roast stirring continuously, until it turns aromatic. This step should take about 4 to 5 mins.

Then add ½ cup coconut or cashew powder. On a low flame, roast for another 2 to 3 mins, stirring continuously to prevent burning.

Next add 1 cup sugar,½ cup milk and ¼ cup melted ghee.

Mix all of them well and cook on a medium heat, stirring continuously until it begins to bubble well.

After a few minutes the mixture will thicken, make sure you keep stirring continuously.

When the mixture becomes thick, pour 4 tbsps (¼ cup) of hot ghee. Hot ghee yields a burfi with lot of pores like Mysore pak. For a soft set burfi just add melted ghee.

Add cardamom powder. Stir well and continue to cook.

Be attentive as it reaches the final stage. The mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles). The whole mixture becomes a mass. (check pics in the post)

Pour this to the greased tray immediately. Level it with a greased cup or spatula.

Using a greased knife, draw lines on the 7 cup burfi while still hot.

After a while, cut deeply. When cooled, cut to pieces.

Store 7 cup burfi in a air tight jar.