firstly, dry roast ½ cup besan on low flame till it turns aromatic.
further add ½ cup coconut, ½ cup cashew powder, 1 cup sugar, ½ cup milk and ½ cup ghee.
keeping the flame on low, combine all the ingredients well.
break the lumps to get smooth texture of burfi.
stir continuously till the mixture thickens.
mixture thickens and starts to separates from pan.
also the mixture forms a lump.
furthermore, add in cardamom powder and mix well.
transfer the mixture onto the greased tray lined with baking paper.
set a block of desired thickness. tap and level the dough.
allow the dough to rest for 10 minutes, or till it cools slightly.
now when the dough is still slightly warm, cut into pieces.
finally, serve 7 cups burfi once cooled completely or store in airtight container and consume for a week.