200gms mung dal
3-4 of water
Soak the pista in hot water for 30 minutes, remove water, and grind it to make a fine paste.
Heat water in a pan on low flame add sugar continuous stir, boil till it achieves one string consistency, add mixture (paste) and stir vigorously to get uniform mixture, low flame, add ghee, stir fry till mixture separates from the edges of
Grease some ghee on the aluminium foil, pour the mixture and spread keeping ¼ inch thick with the help of 2nd aluminium foil over it, Cool naturally, when firm cut into squares or diamonds. Burfi is ready.