First of all Sieve the besan so that no lumps remain.
Grease an eight-inch shallow plate with the ghee and keep aside.
Heat the ghee in a kadhai and add the gram flour and sauté on low heat, stirring continuously so that no lumps are formed.
Cook for fifteen minutes, or till it starts changing colour and you start getting the aroma of roasted besan.
Add the cardamom powder and half of melon seeds and mix.
Remove from the heat and set aside to cool.
In another pan make sugar syrup of one string consistency by boiling sugar and half cup water.
Add the sugar syrup to the roasted besan, one tbsp at a time, and keep stirring continuously.
After adding all the syrup mix thoroughly then pour the thick mixture on the greased plate.
Tap lightly and spread it evenly with a greased spatula.
Sprinkle some melon seeds and saffron on the top surface.
Cool for at least 2 hours and cut into squares and serve.
We can also store the burfi in an airtight container and it is ideal for gifting purpose.
