In a pan heat ghee, add singhare ka aata and saute on medium flame till light brown.

Add water and mix well, keep stirring, try not to form any lumps.

When all water absorbed, add sugar and mix well.

Keep stirring until ghee starts to leave sides of the pan.

Add cardamom powder, raisins,half of almond and mix well.

Grease arey or plate with ghee or butter.

Transformer burfi mixture into tray and set ir and let it to cool for 10 minute.

Cut in square or any shape of your choice garnish with chopped almond.

Eat in Navratri, or in fast or any time.