– Grease a plate with some ghee and keep it aside. – In a pan, melt the ghee and add the maida to it. Roast the maida until it bubbles up and turns aromatic. – Take it off the flame and let it cool down a bit.
– In the mean time, Boil sugar with water until it reaches one string consistency. – Take the syrup off the flame. Add the fried maida and cardamom powder to the sugar syrup and mix it until the maida blends well. – Pour this into the prepared plate and let it cool down a bit. – Using a sharp, greased knife make cut marks in the burfi.
– Once it cools down entirely, carefully remove the maida cake pieces and store in an airtight container.