Firstly, in a large kadai take 1 cup besan, 1 cup coconut, 1 cup cashew powder, 2 cup sugar, 1 cup ghee and 1 cup milk.

Mix well making sure everything is well combined.

Now turn on the flame and start cooking on medium flame.

Stir until the mixture starts to thicken.

Now add a pinch saffron food colour and mix well.

Cook until the mixture starts to separate the pan and holds shape.

Add ½ tsp cardamom powder and mix until the mixture starts to turn frothy.

Transfer to the tray and level up uniformly.

Rest for 30 minutes and cut into pieces.

Finally, enjoy 7 Cup Burfi stored in an airtight container for a month.