firstly, in a large kadai heat 1 cup ghee and add 3 cup besan.

mix the besan until the besan is well combined. besan starts to absorb ghee from the besam.

continue to roast the besan on low flame for 30 minutes.

after 30 minutes, the besan starts to release ghee.

roast until the besan turns golden brown and silky smooth consistency.

transfer to the large plate and keep aside.

in a large kadai take 1½ cup sugar and ½ cup water.

stir and dissolve the sugar.

continue to boil for 1 string consistency.

now add pinch saffron food colour and ¼ tsp cardamom powder.

mix well making sure everything is well combined.

now add roasted besan and mix well. make sure to keep the flame on low or turn it off.

mix until the mixture is well combined.

now transfer to the tray lined with baking paper.

press and level up making sure it is set uniformly.

rest for 30 minutes, or until the burfi sets.

cut into pieces of your desired shape.

finally, enjoy besan burfi for a month when stored in an airtight container.