If you don’t have fine Suji & powdered Sugar grind them finely in a mixer grinder.

Take a pan, add 1 Tablespoon Desi Ghee in it & roast almonds, Kaju & Pistachio in it & when they start popping turn off the gas & take them out.

Then chop them roughly.

Now take a kadhai & keep it on low flame.

Now add 1 Cup Besan, 1/4 Cup Fine Suji in it & dry roast them for 1-2 minutes till Besan start releasing a fragrance.

After 1-2 minutes, slowly-slowly start adding ghee in it so that no lumps are formed in Suji or Besan.

Now roast them for 5 minutes, till Besan starts releasing moisture & Suji starts swelling.

After 5 minutes, add 1/2 Cup Powdered Sugar, 1 Teaspoon Elaichi Powder & mix them properly.

Now roast them for 20-25 minutes till Besan starts changing colour into golden brown in colour & they start releasing a fragrance.

Now take a cake tin, apply desi ghee or butter paper in it.

Now after 20-25 minutes, turn off the gas & transfer the mix in the cake tin.

Tap the tin on the slab so that all bubbles get disappeared.

Spread it with the help of a spoon evenly & add roughly chopped dry fruits in it.

Now let the mixture rest for 2-3 hours in room temperature.

After 2-3 hours, heat the tip of a knife & cut the mixture into equal size cubes.

Your Besan Ki Burfi is ready to be served.