Magas / Besan Burfi (chick pea flour Burfi/ barfi)

Combine 1 tablespoon milk and 1 teaspoon ghee with the besan flour in a mixing bowl.

Mix well and rub the mixture between your palms to ensure there are no lumps and achieve a grainy texture.

Pass the prepared besan flour through a sieve with large holes, rubbing gently to achieve a fine, grainy texture.

Alternatively, you can use ready-made 'laddu besan' flour from the market to skip the flour preparation steps.

Heat the 1/2 cup ghee in a pan, then add the prepared besan flour.

Cook over medium-low heat, stirring continuously.

Continue stirring for 10-15 minutes until the ghee begins to separate from the flour and the flour becomes light and fluffy, indicating it is cooked.

Remove from heat and stir gently to cool the mixture slightly.

Once the mixture has cooled slightly (it should not be very hot), add the sugar.

Add the cardamom powder to the mixture, then immediately pour it into an ungreased plate.

Garnish with sliced almonds and let it cool down completely, either at room temperature or in the refrigerator.

After about 30 minutes (if refrigerated), remove from the refrigerator and cut into square pieces using a knife.

Carefully remove the burfi pieces from the plate. The first few pieces may be challenging to remove, but subsequent pieces should come out easily.