Add ghee in hot pan with gram flour and semolina. Stir it continuously ore else it will burn. Roast it until it gets a light golden colour.

Now add sugar along with the dry fruit powder and stir continuously. Cook until ghee separates.

Put the flame on low heat and add milk powder, which will give the barfi a soft and creamy flavour.

If you feel mixture is too dry to make barfi, splash few drops of water or milk.

Now take pan off the heat and add your flavour. I have used traditional cardamom as flavour.

Take flat baking pan and spread our mixture evenly. Roughly make cut marks in the barfi, either square or rectangular, so it will be easier to cut them later.

Let it cool down completely for 5-6 hours. Do not put it into the refrigerator.

Our barfi is ready to eat.