Take a heavy bottom pan and put it on medium flame. Add ghee to it. Once ghee is warm add Singhada flour to it. Slowly roast this with constant stirring. When it changes colour and start oozing ghee.

Once roasted flour add desiccated coconut powder coconut and fry while stirring continuously for 1 minute. After one minute, add almond powder and fry for one minute while stirring continuously. Once roasted, turn off the flame and take it out in a plate.

Now add full fat milk in the same pan and cook on high flame till it boils. When it boils, cook while stirring occasionally until about half is reduced and until it thickens. When the milk thickens, add sugar and cook until it dissolves in the milk.

Once the sugar dissolves, add roasted flour to it, turn the flame to medium. Now cook it while stirring continuously until it thickens. When it becomes slightly thick, add coarsely grind cardamom powder and cook while mixing well. Turn off the flame when the mixture thickens.

Place butter paper on a tray and grease it with ghee. Now pour the mixture on butter paper and spread it. After spreading, add almond flakes, cashew nuts flakes, pistachio pieces and press lightly with a spoon. Keep it to freeze for 2 hours. Then cut it and serve burfi.

Now our delicious Singhare Atta Ki Burfi is ready for serve. Enjoy eating this burfi while fasting and enjoy the festival.