1tsp cardamom powder
2tbsp sliced almond
Heat non stick frying pan on low flame, add besan, stir fry until it gives out aroma and colour does not change, add ghee mix well so that lumps disappear, add sugar, mix well. Remove from heat, add cardamom, kismis and almonds, mix well to get uniform mixture.
Grease some ghee on the bottom and sides of a large tray, pour the mixture and spread keeping one inch thick. Cool naturally, when firm cut into squares or diamonds. Burfi is ready.