Take gram flour (besan) in a plate; add milk and 2 tbsp ghee.  Mix all the ingredients with hands and strain the mixture in a sieve to get fine granules of besan.  After making even granules of besan, the taste of barfi increases many times.

In a pan heat ghee. Add the besan in ghee and mix well.

Stir continuously the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture.Now add almonds powder and cardamom powder and mix well. Take the roasted besan out in a plate.

Add sugar and half a cup of water to the pan, and after mixing sugar dissolves, cook sugar syrup for 2 minutes more and check it, pour a little sugar syrup into the plate and when the syrup cools down, check with finger and thumb. Whether it has one thread consistency or not.

Add besan in the sugar syrup and cook for 1-2 minutes.

Grease any plate or tray with ghee. Pour the besan mixture and spread it evenly on the try. Sprinkle chopped almond and cardamom powder on the surface of the barfi. Press them slightly so that they get set in the mixture. Keep it for freezing for 2 to 3 hours.