Begin by sifting the besan (gram flour) to remove lumps.

Prepare a tray by lining it with parchment paper or greasing it with ghee.

Heat ghee in a heavy-bottom pan over low heat.

Add the sifted besan and roast it on a very low flame for about 15-17 minutes.

Stir continuously until it becomes fragrant and light golden brown.

Once done, remove from heat but keep stirring for another 2 minutes.

In a separate pan, combine sugar and water, bring it to a boil.

Cook for 5-6 minutes until the syrup reaches a one-string consistency.

Allow it to cool slightly for about 2 minutes.

Gradually add the warm sugar syrup to the roasted besan-ghee mixture while continuously stirring off heat.

If using cardamom powder, add it now!

Pour this mixture onto your prepared tray, spreading it evenly.

Sprinkle your choice of chopped nuts on top and press them in lightly.

Let the burfi set at room temperature for about 1 hour.

Once firm, cut into squares or rectangles and enjoy.