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1
In a thick bottomed Kadaahi/Wok, heat the ghee and add sooji.
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2
Stir this for a minute and a half on a low flame.
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3
Now add the besan and maida and keep stirring on slow fire - about 1-2 minutes. Do not leave the wok unattended at any point of time or else the mixture will scortch and the burfi will taste bitter.
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4
When the mixture emits a pleasant aroma, add the mawa.
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5
{{Maawa is made by boiling the milk till it is solidified. The cosisitancy is of biscuit dough. It can also be made by mixing milk powder with enough water to make a thick batter and then steamed for about 1/2 an hour. This is a good substitute if you cant find the real maawa.}}.
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6
Keep stirring till the maawa mixture turns into a light pink colour.
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7
Remove this mixture from fire.
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8
Now heat the sugar, water and saffron together and let boil.
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9
Check for one strand consistency between your thumb and index finger.
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10
Add cardamom powder.
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11
Now pour this syrup into the fried mixture and beat well.
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12
Turn this into a greased tray and flatten with a spatula. This has to be done immedeately or else the mixture will solidify and then it may be difficult to make smooth Burfis.
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13
Immediately sprinkle the chopped nuts and press them down lightly.
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14
Cut the burfi into desired shapes before it sets completely.
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15
Serve when at room temperature.
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16
This burfi stays good for more than a week at room temperature.
