Firstly in a large Kadai heat ghee and start to roast besan, stir continuously till the besan combines well without any lumps. keep frying on low flame till the mixture turns paste and slowly turns aromatic. after 20-25 minutes, the mixture turns golden brown means the besan has cooked completely.

Now add milk (in 2-3 batches)to the gram flour, as soon as the foam will start forming in the gram flour mixture, keep stirring continuously till the foam is gone. Repeat this process 2-3 times it will give a grainy texture to the besan burfi.

Now in another pan/saucepan add sugar and water. Stir until sugar dissolves completely, turn the flame on medium heat, and cook for 4-5 minutes to make 1 string of sugar syrup.

Now transfer the prepared sugar syrup over the besan mixture. stir well making sure the sugar syrup is mixed uniformly and thickens.
also, add cardamom powder and mix well.

Transfer the prepared mixture to a greased plate lined with baking paper. now top with a few chopped cashew and press slightly or you can stick sliver leaves here. allow to set for 2-3 hours or till it sets completely.

Transfer the prepared mixture to a greased plate lined with baking paper. now top with a few chopped cashew and press slightly or you can stick sliver leaves here. allow to set for 2-3 hours or till it sets completely.

Now unmould and cut into square pieces. Delicious besan burfi is ready to be served and stored in an airtight container.