Keep another non-stick kadai on low flame add ghee and besan saute till aroma appears add the sugar syrup.

Stir it continuously. Add one spoon ghee intermittently. Once the besan mix leaves the edges burfi mix is ready. Switch off the flame.

Keep asquare plate with butter paper ready. Transfer the burfi mix and sprinkle almond and pistachio pieces. Press it nicely. After few minutes cut into uniform squre pieces.