Directions

1. 1

   Lightly coat a shallow tray or dish with a small amount of ghee and set aside for the burfi base.

2. 2

   Heat the ghee in a heavy-bottomed pan over medium-low heat. Once the ghee is warm, add the chickpea flour and stir continuously for about 3 minutes, allowing it to brown gradually and develop a rich, nutty aroma. The flour should turn golden brown; once you smell the toasted aroma clearly, the flour is ready.

3. 3

   Remove from heat and immediately add the sugar while stirring constantly to combine evenly throughout the mixture.

4. 4

   Stir in the cardamom powder and nutmeg powder, distributing the spices evenly.

5. 5

   Mix the entire mixture thoroughly until all ingredients are well incorporated and the texture is uniform.

6. 6

   Transfer the warm mixture into the greased tray and press it gently to create an even, compact layer about ½ inch thick.

7. 7

   Allow the burfi to cool at room temperature for 30 minutes. While cooling, you may reserve a small portion of the mixture to roll into ladoos (round sweets) by hand if desired. Top the pressed burfi with sliced almonds or pistachios.

8. 8

   Once completely cooled, use a sharp knife to cut the burfi into squares or rectangles. Gently remove each piece, starting from a corner to avoid breakage.

9. 9

   Store in an airtight container at room temperature. The burfi should be fudgy and dense inside, with a slightly firm exterior.