firstly, in a large kadai take 1 cup ghee and 2 cup maida.

roast on low flame making sure the maida is well combined.

keep roasting, after 10 minutes the ghee is absorbed by the madia.

continue to roast and the madia will turn frothy.

after roasting for 15 minutes, the maida will turn into a silky smooth paste.

transfer to the bowl allowing it to cool.

continue to mix using a spoon until the mixture reaches room temperature.

now in a mixi jar take 1½ cup sugar and 3 pod cardamom.

blend to smooth powder. you can alternatively use 2 cup of powdered sugar.

add the powdered sugar (in batches) to the cooled maida mixture.

mix well until the mixture is well combined. make sure to add sugar only after the mixture is cooled completely, else there are chances for sugar to melt and turn watery.

now add the remaining sugar powder and mix well.

mix forming a thick paste.

transfer the mixture to a tray lined with butter paper.

press and flatten making sure it is well set.

refrigerate for 30 minutes, or keep on the counter for 2 hours to set.

after 30 minutes, unmould the burfi and start to cut into pieces.

finally, enjoy halkova or maida bufi or palkova for a week when refrigerated.