Heat the pan add 1 tsp Ghee and de skinned Hyacinth roast till raw smell goes out, transfer to mixie jar add almonds blend fine paste by adding little water. Heat the pan add sugar and water to make sugar syrup, when sugar completely dissolves and bubble starts add groud mixture keep stirring add milk powder and Ghee mix well and keep stirring, when mixture thickens and leaves the edges of the pan add cardamom powder mix well and transfer to greased tray, garnish with chopped almonds.

Cut the Burfi with greased knife as desired shape, allow to cool for few minutes, after that arrange in serving plate. Enjoy soft colourful de skinned Hyacinth Burfi.