In a pan, add 1/2 cup sugar and 1/2 cup water. Heat over low heat.

Add saffron and cardamom powder.

Let it cook until the sugar syrup thickens.

In a separate skillet, add 6-7 tablespoons ghee.

Once the ghee is hot, add chickpea flour and semolina. Stir constantly over low heat to prevent burning.

When the mixture turns golden, add the prepared sugar syrup. Keep stirring until the mixture becomes dry.

Grease a cake pan or tray with butter and spread the mixture evenly in it.

Sprinkle the chopped almonds on top and let it sit at room temperature for 40-45 minutes.

Once set, cut into barfi squares and serve.