For roasting besan, use a heavy bottom pan and keep the heat slow to roast besan evenly.

First, sieve the besan so that there are no small lumps in the flour.

Heat ghee in a pan and when it melts add besan.

Now starts the laborious task. Reduce the heat to low and fry the besan with ghee for the next 15-17 minutes.

Keep the mixture stirring continuously till gram flour becomes fragrant and gives a nutty aroma and the mixture becomes light golden brown in colour.

The texture of the besan ghee mixture will look molten throughout the process.

Once the mixture golden brown switch off the heat, but keep stirring it or else it will burn due to high amount of heat ghee retains.

After 2 minutes keep it aside and prepare the sugar syrup.

To prepare sugar syrup add 1.5 cups of sugar and add ½ cup of water. Place the pan on the stove and stir it to combine.

Once it starts boiling, cook it for 5-6 minutes till you attain a sugar syrup of one thread one string consistency.

To check that dip the spatula in the sugar syrup take it out and after one minute take a drop in your Index finger and thumb and pull them from each other to check how many strings form.

Be careful very hot syrup can burn our fingers.

Once the sugar syrup is done take it off the heat and allow to cool for 2 minutes.

By the time take a tray or thali and line it with a parchment paper or grease it with ghee.

Now slowly and gradually add the sugar syrup in the roasted besan and ghee mixture. Keep it stirring till both sugar syrup and roasted besan, ghee mixture is well combined.

Add about ½ teaspoon of powdered cardamom to add flavour. I sometimes add it and sometimes simply skip it.

In summers I prefer to do this step off heat. If you are making besan barfi in winters you can put the pan back on lowest heat.

Now pour this mixture in the tray which you prepare to set the besan barfi.

Spread the mixture in a thickness that you want your besan burfi to be. I mostly keep it ½ inch to ¾ inch thick.

Now sprinkle some chopped pistachio or almonds on top and press them slightly with a spatula.

Set the besan burfi for 1 hour Once it cools down completely besan burgee hardens.

After that cut it into a rectangle or square pieces and enjoy the homemade besan barfi.